Raspberry & Lemon Poppy-Seed Cake

Raspberry & Lemon Poppy-Seed Cake is a delightful fusion of tangy citrus and sweet berries, with bursts of raspberry nestled in a tender, lemon-infused crumb. Each slice offers a harmonious blend of flavors and textures, from the subtle crunch of poppy seeds to the vibrant zing of lemon zest. This cake is a perfect balance of tartness and sweetness, making it an irresistible treat for any occasion, from brunches to afternoon teas.

Lemon Poppyseed Cake

Dry Ingredients:

1. 120f all purpose flour
2. 13g poppy seeds
3. 3/4 tsp baking powder ⁣
4. 1/2 tsp baking soda ⁣
5. 1/8 tsp salt
   
   

Wet Ingredients:

• 93g dairy free yogurt
• 93g freshly squeezed lemon juice
• 1/2 cup sugar of choice
• 1/4 cup melted dairy free butter or coconut oil
• Zest of 1 lemon
  
  

Mousse:

1. 150g coconut whipping cream ⁣⁣
2. 1/2 tsp agar agar powder ⁣⁣
3. 35g sugar of choice ⁣⁣
4. 150g dairy free white chocolate ⁣⁣
5. 175g whipped coconut cream
   
   

Glaze:

• 100g raspberry juice ⁣
• 135g sugar of choice ⁣⁣
• 135g corn syrup ⁣⁣
• 90g condensed coconut milk ⁣ ⁣
• 1 tsp agar agar powder ⁣⁣
• 115g dairy free white chocolate ⁣⁣
• 2 tsp red radish powder ⁣
• 1 tsp velvet beet powder
  
  
  

Cake

1. In a mixing bowl, combine dry ingredients.
2. In a medium bowl mix together wet ingredients. ⁣
3. Fold the mixture with a spatula to incorporate.⁣
4. ⁣Pour the batter into prepared pan.
5. Bake at 175c oven for 30-35 mins or until a toothpick comes out clean. Let cool completely.⁣
   
   

Mousse:

• Bring 150g coconut cream to a boil, add in agar powder and cook until dissolved, whisking constantly.
  
• Pour hot cream over the white chocolate and whisk until smooth.
• Allow mixture to cool to room temperature.
• Add in the 175g whipped coconut cream and mix until smooth.
  
  

Glaze:

1. In a sauce pan, add the raspberry juice, sugar and heat over medium-low heat, stirring occasionally.
2. When mixture begins to simmer, add the condensed milk, corn syrup, agar powder and dissolved red radish and velvet beet.
3. Keep stirring until agar completely dissolve.
4. Take it off the heat, and whisk in white chocolate until well-mixed. Pass the glaze through a fine strainer to remove any lumps.
5. Leave the glaze to cool completely.