We were invited to a friend’s house yesterday for dinner and they asked me to bring the dessert since I have celiac disease. I stumbled upon this recipe and tweaked it a bit to make it gluten free. Thankfully, I baked this before I stepped on the rusty nail and ended up being sidelined for the remainder of the day.
The end result was exquisite–poppy seeds punctuated with the fragrance of lemon, and the richness of mouthwatering butter.
This decadent cake does keep for a few days, but probably won’t be a concern as the only thing remaining was a few crumbs.
- 2/3 cup sugar
8 large egg yolks
1 large whole egg
1 1/2 tablespoons finely grated lemon zest (from 2 lemons)
1/2 cup gluten free flour
- 1/4 t xanthan gum (unless your flour already contains it)
1/2 cup cornstarch
Pinch of salt
2 sticks unsalted butter, melted and cooled a bit
1/2 cup poppy seeds
You can dust with powdered sugar or use this simple glaze.
Preheat the oven to 325°F Butter and flour an 8-inch fluted Bundt or tube pan generously. (The cake will stick to the pan if you eliminate this step) Butter the dull side of a 10-inch piece of foil.
In the bowl of an electric mixer fitted with the whisk, beat the sugar with the egg yolks and whole egg at medium-high speed until the mixture is pale yellow and very fluffy, about 8 minutes. Beat in the lemon zest. Sift the flour and cornstarch over the egg mixture and fold in along with the pinch of salt with a rubber spatula. At medium speed, beat in the butter, then beat in the poppy seeds.
Pour the batter into the prepared pan and cover tightly with the buttered foil. Bake for 45 minutes, or until the cake pulls away from the side of the pan and a cake tester inserted in the center of the cake comes out clean. (If you are using a larger pan, check to see if it is done after 35 minutes. ) Remove the foil and let the cake cool in the pan on a rack for 15 minutes. Invert the cake onto the rack and let cool completely before serving, at least 30 minutes.