If you love poppy seeds then this recipe is for you. A moist gluten-free cake topped with a creamy icing that’s guaranteed to get your tastebuds tingling.
GLUTEN-FREE POPPY SQUARES
What you’ll need
For the cake:
4 eggs
200g castor sugar
200g chickpea flour or almond flour
1 cup poppy seeds
3 tsp baking powder
100g butter or oil
1 tsp vanilla essence
For the sauce:
250ml cream or coconut cream
60ml castor sugar
50g butter
125ml water
1 tsp vanilla essence
For the icing:
160g white chocolate
125ml cream
The how-to
To make the cake:
Preheat the oven to 200°C.
Mix all the dry ingredients together first, then mix all the wet ingredients separately, and combine the two.
Mix for one minute on a low speed if using an electronic mixer.
Line a 40×28.5cm tray with baking paper and spread the cake mix into it evenly.
Lower the temperature of the oven and bake for 30 minutes at 170°C.
To make the sauce:
While the cake is baking, make the sauce by warming all in the ingredients in a small saucepan.
When the cake is ready, pour the sauce evenly over the hot sponge. Allow it to cool first for one hour at room temperature, and then for an additional two hours in the fridge.
To make the icing:
Melt the white chocolate over a double boiler until a smooth sauce forms. Allow it to cool for five minutes at room temperature, then add the cold cream and mix well.
Ice the poppy cake only once it has completely cooled, then cut into 6cm squares and serve.
Extracted from Olami: Simple Nourishing Fresh by Nirit Saban (Jacana Media; R330)
Looking for more delicious treats? Try this sweet South American classic and this berry and basil ice cream!
