This is a great combination, I love to make this cake as a desert for Brunch on a beautiful Sunday with girlfriends that love it without gluten. Tea and this cake at the end will make you a queen:)
MIX ALL THE DRY INGREDIENTS:
1 ½ cups Almond flour
½ cup quinoa flour
1 ½ tablespoon tapioca flour
1 tablespoon baking powder
¼ teaspoon baking soda
⅓ teaspoon salt
2 tablespoon poppy seeds
For the whipped:
3 Eggs
¾ cup brown sugar
2 lemons for lemon zest
2 lemons for juice
½ cup olive oil
½ cup almond milk
1 teaspoon vanilla extract
For the Lemon-Honey Syrup:
Mix and pour over the cake when hot:
2 lemons for juice
2 tablespoon honey
Lemon Glaze :
½ cup powdered sugar
1 lemon for juice
½ teaspoon vanilla extract
2 tablespoon almond milk
How to make?
Preheat oven to 350F 180C
In a bowl, Mix all the dry ingredients together and put aside.
Break into the kitchenaid bowl the 3 eggs and whisk fast , gradually add the brown sugar until it becomes a thick foam .
Add the lemon zest,lemon juice,almond milk,olive oil and vanilla extract,with a spatula, fold gently, pour all of the dry ingredients into the wet mix ,and keep on folding .
Oil a Springform Pan with olive oil and pour the butter in,put in the oven for 25 min.
LEMON HONEY SYRUP:
Mix the lemon juice with the honey, and with a tablespoon pour the syrup all over the cake when hot!
Lemon glaze:
In a soup bowl mix with a fork for 5 min the powdered sugar with lemon juice,almond milk and vanilla extract, wait until the cake cools down and pour the lemon glaze over the lemon cake.
You can keep in the refrigerator
