Lemon poppyseed cake

This recipe is a culmination of this one and this one but I didn't want to use a mixture of coconut and almond flour so I fiddled around with the substitutions until I'd got it right. Don't be afraid if you don't like coconut, I've fed this to the fussy flatmate and the coconut hating bf and both enjoyed it. For some reason because of the tiny amounts of coconut flour you use, and cooking it the coconut flavour goes away and you get a delicious looking traybake like cake. I served it with some of my chia pudding and it was delicious!

Ingredients

70g Coconut flour

350g Full fat greek yoghurt (fage has lowest carb)

Juice of 1 lemon

20g Poppy seeds

3 tsp liquid sweetener

2 tsp baking powder

125g butter

7 eggs

You will also need a hand whisk, a baking parchment lined baking tray (mine was 35cmx22cm), and a sieve.

1. Preheat the oven to 180 C, and line your baking tray with parchment.
2. Beat together the eggs, sweetener and yoghurt.
3. In a separate bowl melt the butter and let it cool, the add it to the mixture and beat it in.
4. Shift the coconut flour and baking powder into the mixture.
5. Add the lemon zest and lemon juice.
6. Mix together until all the ingredients are properly combined.
7. Pour the mixture into the baking tray and cook for 25-30 minutes until the top springs back when pressed and a toothpick can be removed without cake on it.
8. Cut into 16 squares and enjoy!

Nutritional Information

Calories  134 kcal

Fat    10.9g

Carbs  2.6g

Fibre  1.9g

Protein   5.6g