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LEMON, POPPY SEED & ALMOND LOAF

Recipe by SpamellaB

The ground almonds in this zingy lemon cake give it a beautiful texture – you’ll love it!

You can find more sugar-free recipes like this one and more over on our blog or check out Natvia’s archive of dessert videos over at Healthy Treats!

  • Serves: 8-10
  • Prep time: 20 minutes
  • Cooking time: 40 minutes
Metric | Imperial Measurement Conversions

INGREDIENTS

  • For the loaf -
  • 100 g ground almonds
  • 100 g gluten-free flour
  • 150 g instant polenta
  • 75 g Natvia natural sweetener
  • 3 tablespoons 3 tablespoons poppy seeds
  • 1/2 teaspoon baking powder
  • 100 mls melted coconut oil
  • 150 mls almond milk
  • Grated zest and juice of 3 lemons
  • 1/2 tablespoon almond extract
  • To glaze -
  • 3 tablespoons Natvia natural sweetener + 1 teaspoon melted coconut oil
  • Juice of 1 lemon
  • To decorate (optional) -
  • Melted no added sugar white chocolate
  • Raspberries
  • Flaked almonds

METHOD

  1. Preheat the oven to 170 degrees C and grease and line a loaf tin.
  2. Mix together the ground almonds, flour, polenta, Natvia, poppy seeds and baking powder in a bowl.
  3. Whisk together the coconut oil, almond milk, lemon juice and zest and almond extract then pour into the dry ingredients to form a batter.
  4. Pour this into the tin and smooth out evenly. Bake for 30-40 minutes until risen and golden. Allow to cool for 15 minutes then use a skewer to poke holes on top of the loaf. Whisk together the Natvia, coconut oil and lemon juice and pour over - leave to allow to soak in.
  5. Once the loaf has cooled, remove from the tin and place on a serving board. Decorate if you wish - then enjoy!

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