When life (well a lovely friend actually) gives you lemons, what do you make?
Lemon Poppyseed Cake to be precise…
Lemon Poppyseed would have to be one of my all-time favourite cakes. So I set about making it healthier, which was quite an endeavour as it turned out. You see there is no point in eating a ‘healthier’ cake if it is not sweet enough (as this affects the overall taste as well as texture), too dry (no amount of syrup can fix a tough, dry cake) or too heavy (a heavy dense cake is not a cake, it’s a door-stop).
My first attempt unfortunately was a little bit of all three, so it was back to the ‘drawing’ board…
You see, a healthy cake still has to taste goooood. And I am pleased to say that this version definitely delivers. Moist, tangy, sweet enough and very, very moreish.
And the secret ingredient to help this all happen – psyllium husks! Who would have thought. I was able to reduce the wholemeal flour from 1/2 to 1/4 cup but keep the fibre high by adding just 2 teaspoons of psyllium husks. Plus they had the added advantage of making the cake softer. Brilliant!
Definitely one to try any time as it is so quick and easy….AND DELICIOUS!
- ¾ cup white plain flour
- ¼ cup wholemeal plain flour
- 2 teaspoons psyllium husks
- 2 teaspoons baking powder
- 2 tablespoons brown sugar
- 1 tablespoon poppyseeds
- 1 tablespoon lemon zest
- 1 large egg
- ¼ cup extra virgin olive oil or macadamia oil
- ¼ cup Greek yoghurt
- ¼ cup milk of your choice (I used Vitasoy coconut milk)
- ¼ cup honey
- Optional syrup
- Juice of 1 lemon (approx ¼ cup)
- 1 heaped tablespoon of honey
- Preheat oven to 170 degrees. Grease and line a loaf tin with non-stick baking paper
- Sift white flour, wholemeal flour, psyllium husks and baking powder together into a large bowl
- Add sugar, poppy seeds and lemon zest and mix to combine
- In another medium-sized bowl, whisk the egg
- Add the oil, yoghurt, milk and honey and mix until well combined
- Pour the egg mixture into the flour mixture and fold through until JUST combined - do not overmix
- Pour cake mixture into prepared tin. Smooth top
- Bake in oven for 25 minutes or until a skewer poked into the middle of the cake comes out clean
- Allow cake to cool for 10 minutes before removing it from the tin
- If making the syrup - Warm lemon juice and honey in a small saucepan on the stove, until the honey becomes very runny and the two mix together
- Either pour evenly over the entire cake when it is cold, or drizzle each slice with a little syrup
sawdust, oops, I mean psyllium husks?
Psyllium husks are high in soluble fibre, the type of fibre that can help to lower your cholesterol. Research suggests to use a dose of 5 teaspoons of psyllium husks spread out across the day to get the cholesterol lowering benefit. That is a lot, so I suggest starting with 3 teaspoons and see how you go. Plus include them in your intake in other ways, such as by making this cake!!
From Honest To Goodness (which is where I buy my organic psyllium) instagram post….
Psyllium is a popular whole food ingredient that is used for general gut health.
Made from the husks of the Pantago Ovata plant seeds, psyllium is a form of soluble dietary fibre that:
• provides positive effects on the digestive system, as well as the heart and pancreas
• helps reduce appetite
• cleanses the system
Psyllium is commonly used as a binder in gluten-free baking as it prevents crumbling and dryness, however it can also be sprinkled on top of porridge, cereal or added to smoothies to increase fibre intake.