Easter is over – let’s get back to business ;) I hope you had a good time and you could spend some nice days with your family or friends – of course, only within the allowed limits and restrictions. Don’t forget those 6 feet distance at the dinner table ;) Easter was very quiet for us this year, but I was able to bake a few things… which none of them will end up on this blog here ;) This delicious (Keto) Lemon Poppy Seed Bundt Cake here was made some time before Easter and did not survive until the weekend. Well… in case you still have problems organizing flour, you can try this cake here. No flour needed – almonds are used as a substitute here.
I really hope that everyone has full access again to all the baking ingredients they need for their creations. Things got better where I live. In case one shop is sold out the next one probably got the stuff you need… except for the yeast. That is still a problem for many out there – but luckily there are many tutorials now that explain who to make yeast without yeast ;) I never and problems with yeast – my cabinets are full with dry yeast. I kind of collected dry yeast from several countries I visited and had already quite a selection before the disaster happened. I could have baked hundreds of loaves of bread… if I wanted. But I did not ;)
Anyway. Just in case the “hamsters strike again” in the near future and buy all the flour in your supermarket – get some ground almonds or polenta. That was never gone completely and was restocked on a regular basis in the supermarkets I visited. With both ingredients, you can make great cakes. Like this one here with lemon and poppy seed. I used blanched ground almonds which made the cake super moist and delicious! The cake is also sugar-free, gluten-free and keto. The all-in-one package so to say ;)
Since this cake is gluten-free, it has a slightly different structure than “normal” cakes. Without gluten, the bond in the cake is not quite as strong – so you have to be a little careful when baking or at least pay some attention when removing the cake from the mold. Gugelhupf cakes have a tendency to break apart when they are removed from the mold – that is a fact. Sadly ;) Most of the cake comes out, but a piece or two stays in the mold. If you are lucky you can fix it easily with some icing and hide everything, but sometimes it doesn’t work and that can be quite annoying… veeerrry annoying. Believe me ;) But there are several tricks you can try to prevent this from happening or at least increase the chances to get a complete cake out of the mold. In any case – you should grease the mold well. That helps a lot already. For cakes with flour, it can be helpful to dust the mold with a little bit of flour as well. Using a silicone mold is the best way to ensure a bundt cake comes out completely. You can easily press here and there to loosen the cake and that helps a lot when you want to remove the cake from the mold – a regular tin mold can only be thrown to the floor… and believe me, I did that more than once :P
Anyway. If you like moist cakes like this one here, try my Polenta Gugelhupf with Lemon and Orange Blossom Water – that one is also super delicious and works without regular flour. You know… just in case ;)
INGREDIENTS / ZUTATEN
3/4 cup (170g) butter
1/2 cup (100g) xylitol
4 large eggs
3/4 cup (170g) sour cream
2 tbsp. lemon juice
zest of 1 organic lemon
some lemon extract (optional)
1 tsp. vanilla extract
3 cups (300g) ground almonds (blanched)
2 tsp. baking powder
4 tbsp. poppy seeds
1/4 tsp. salt
For the frosting:
1.4 oz. (40g) butter, softened
1.7 oz. (50g) powdered xylitol
3.5 oz. (100g) cream cheese, cold
1/4 tsp. vanilla extract
1-2 tbsp. milk
some poppy seeds for decoration (optional)
4 Eier (L)
2 EL Zitronensaft
Abrieb von 1 Bio-Zitrone
etwas Zitronen Aroma (optional)
1 TL Vanille Extrakt
300g gemahlene Mandeln (blanchiert)
2 TL Backpulver
4 EL Mohn
1/4 TL Salz
Für das Frosting:
40g weiche Butter
50g Xylit Puderzucker
100g Frischkäse, kalt
1/4 TL Vanille Extrakt
1-2 EL Milch
etwas Mohn für die Dekoration (optional)
DIRECTIONS / ZUBEREITUNG
2. Add the butter and xylitol to a large bowl and mix until light and fluffy. Add the eggs one after another and mix well after each addition. Add the sour cream, lemon juice, lemon zest, lemon extract (optional), and vanilla extract and mix well. Mix the ground almonds with baking powder, poppy seeds, and salt and add to the bowl – mix until well combined. Pour the batter into the prepared bundt pan and smooth out the top. Place in the middle of the oven and bake for 40 minutes, then cover with some aluminum foil or baking parchment and bake another 20-30 minutes or until a wooden skewer inserted into the center comes out mostly clean. Take out of the oven and let cool down inside the bundt pan for about 30-40 minutes, then carefully remove and let cool down completely on a wire rack.
3. For the frosting add the butter and powdered xylitol to a large bowl and mix until light and fluffy. Add the cold cream cheese and vanilla extract and mix until well combined. Gradually add some milk until the frosting is somewhat runny but not too much. Filling a piping bag and decorate the cake with it, sprinkle with some poppy seed if you like (optional).
2. Butter und Xylit in eine große Schüssel geben und auf höchster Stufe hellend luftig aufschlagen. Die Eier einzeln dazugeben und jeweils gut unterrühren. Schmand, Zitronensaft, Zitronenschale, Zitronen Aroma (optional) und Vanille Extrakt dazugeben und gut unterrühren. Die gemahlenen Mandeln mit Backpulver, Mohn und Salz in einer zweiten Schüssel vermischen und dann zur großen Schüssel dazugeben und alles gut verrühren. Den Teig in die vorbereitete Form füllen und glatt streichen. In die Mitte des Ofens stellen und für etwa 40 Minuten backen, dann mit etwas Alufolie oder Backpapier abdecken und weitere 20-30 Minuten backen. Mit einem Holzspieß testen, ob noch Teig kleben bleibt und den Gugelhupf erst aus dem Ofen holen, wenn dieser sauber herauskommt. Den fertigen Gugelhupf in der Form etwa 30-40 Minuten abkühlen lassen, dann vorsichtig herauslösen und auf einem Kuchengitter komplett auskühlen lassen.
3. Für das Frosting die Butter mit dem Xylit Puderzucker in einer großen Schüssel luftig aufschlagen. Den kalten Frischkäse und den Vanille Extrakt dazugeben und gut unterrühren. Nach und nach etwas Milch dazugeben und unterrühren, bis die Konsistenz passt – das Frosting sollte nicht zu fest sein, damit es am Kuchen auch etwas runterfließen kann. Das Frosting in einen Spritzbeutel füllen und den Kuchen damit dekorieren. Nach Belieben etwas Mohn über den Gugelhupf streuen (optional).
Here is a version of the recipe you can print easily.
Delicious bundt cake with lemon and poppy seed – without any sugar or flour. Keto-friendly.
Keywords: keto, poppy seed, gugelhupf, bundt cake, lemon, sugar-free, gluten-free
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