Poppy seeds add a unique flavor and texture to lemon drizzle cake, making it a delicious and nutritious treat. Not only do poppy seeds add a pleasant nutty flavor, but they also provide a range of health benefits. From providing essential minerals and vitamins to helping reduce inflammation, adding poppy seeds to your lemon drizzle cake is a great way to boost its nutritional value. In this article, we’ll discuss the benefits of adding poppy seeds to your lemon drizzle cake.
Adding poppy seeds to your lemon drizzle cake is a great way to add a bit of crunch and texture to the classic dessert. Not only do poppy seeds add a unique flavor to the cake, but they also offer a variety of health benefits. Here are some of the benefits of adding poppy seeds to your lemon drizzle cake.
First, poppy seeds are a great source of essential vitamins and minerals. They are rich in calcium, magnesium, iron, and zinc, which are all important for maintaining healthy bones and teeth. Additionally, poppy seeds are high in fiber, which can help to keep you feeling full for longer and can aid in digestion.
Poppy seeds are also a great source of antioxidants, which can help to protect your cells from damage caused by free radicals. They are also high in omega-3 fatty acids, which can help to reduce inflammation and improve heart health. Finally, poppy seeds are a great source of protein, which can help to keep you feeling full and energized throughout the day.
Poppy seeds are a great addition to lemon drizzle cake. They provide a subtle nutty flavour and crunchy texture, as well as essential nutrients such as calcium, iron, zinc, and magnesium. Poppy seeds are also high in antioxidants, which can help protect against disease.
- 2 lemons
- 2 medium oranges
- 300ml water
- 2 tbsp. agave nectar
- 1 tbsp. runny honey
- 50g butter
- 2 medium eggs
- 150g almond flour
- 100g self raising flour
- 2 tbsp. poppy seeds
- 1 tsp. bicarbonate of soda
- 3 tbsp. freshly squeezed orange juice
- Juice of a lemon
- 1 tbsp. agave nectar
- Peel the oranges and lemons and dice the fruit to ¼ inch thick pieces and place in a medium sized sauce pan with the agave nectar, honey and the 300ml water.
- Cover the pan and simmer for around 45 minutes until the fruit is cooked thoroughly and has broken into bits. Stop the mixture from burning by stirring it every 10-15 minutes.
- Preheat the oven to 180°c/Gas Mark 4.Melt the butter into the fruit mixture and set aside to cool Put the simmered fruit in a mixing bowl and lightly beat in the eggs with a fork. Mix in the almond flour, bicarbonate of soda, poppy seeds and self raising flour.
- Grease a 7inch cake tin and line it with baking paper. Pour the cake mixture into it and bake for 40 minutes. To make the syrup, warm up the orange and lemon juice in a saucepan on a low heat and add a tablespoon of agave nectar.
- Once the cake is ready and has cooled down, put it on to a serving plate and brush with the syrup.
- Let the syrup soak in and relish!