Gluten-Free Poppyseed Cake
A tender, gluten-free poppyseeds that's infused with the flavors of vanilla and poppyseeds.
Ingredients
- ½ cup poppyseeds
- 1 cup whole milk divided
- ¾ cup/75 g gluten-free oat flour
- ¾ cup/75 g almond flour
- ½ cup/80 g sweet white rice flour
- 1 tablespoon baking powder
- 1 tsp baking soda
- ¼ teaspoon fine sea salt
- 3 eggs separated
- ½ cup unsalted butter at room temperature
- 1 cup sugar
- 2 teaspoon pure vanilla extract
- ½ cup Greek yogurt
- ½ cup whole milk
Instructions
- Butter and flour a 9-inch spring form pan. Set aside. Heat ½ cup of milk. In a small mixing bowl, combine the poppy seeds and the hot milk. Set aside until needed.
- In a medium-sized mixing bowl, whisk together the flours, baking powder, baking soda and salt.
- In a large bowl, using an electric mixer, beat the egg whites until firm peaks form. Transfer the egg whites to a small mixing bowl. In another large bowl, beat the butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Add the vanilla, then beat in the egg yolks, adding one at a time and beating well after each addition. Scrape down the sides of the bowl with a rubber spatula as needed.
- Drain the milk from the poppy seeds and discard the milk. In a small bowl, whisk together the whole milk and yogurt, then add to the batter along with the drained poppy seeds. Beat until well combined, then scrape down the sides of the bowl with the rubber spatula. Add the flour mixture to the batter, in thirds, beating well after each addition. Scrape down the bowl, making sure it’s all well mixed. Fold in about a quarter of the beaten egg whites with the spatula, then fold in the rest, mixing gently until just combined.
- Transfer the batter into the prepared cake pan, smoothing the top with the rubber spatula. Let the batter rest for up to 30 minutes. Then preheat the oven to 375ᵒ F.
- Place cake in the oven and bake until golden and firm, with the sides just beginning to pull away from the pan, about 40-50 minutes. Remove from the oven and place on a wire rack. Carefully run a sharp, thin knife along the sides of the cake, just against the pan, then gently remove the rim and allow the cake to cool to room temperature before removing the base of the pan and slicing.
- Cake will keep, well-covered, in the fridge for 3 days.
Nutrition
Serving: 1 sliceCalories: 228kcalCarbohydrates: 23gProtein: 5gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 77mgSodium: 329mgPotassium: 109mgFiber: 1gSugar: 22gVitamin A: 395IUVitamin C: 0.1mgCalcium: 194mgIron: 1mg
Did you make this recipe?Let me know in the comments how it went!