Amy Green's Lemon Poppy Seed Cake
Treat Yourself to This Summer Dessert
The flavors in this cake remind me of spring and summer. To make an impressive dessert, bake two cakes and use a knife to level the tops. Frost the tops of the cakes with Raspberry Ricotta Frosting, then stack the cakes to create a torte. Decorate the top with fresh raspberries.
For the cake:
Preheat the oven to 350 degrees F. Line an 8-inch cake pan with parchment paper and lightly mist the bottom and sides of the pan with cooking spray.
In a stand mixer fitted with the paddle attachment, beat the butter on medium speed for about 3 minutes, until light. Add the palm sugar one-third at a time, letting it incorporate before adding more. Continue beating for about 5 minutes, until the palm sugar starts to dissolve and the butter incorporates more air. Add the egg and beat until thoroughly combined, scraping down the bowl as
In a medium bowl, whisk together the flour blend, baking powder, xanthan gum, baking soda, and salt. Set aside. In another medium bowl, stir together the milk, ricotta cheese, and lemon juice. Set aside.
On low speed, beat in the dry ingredients in three parts, alternating with the ricotta and milk mixture, beginning and ending with the dry ingredients. Mix just until smooth. Fold in the lemon zest and poppy seeds.
Transfer the batter into the prepared pan and bake for 25 to 30 minutes, until the cake springs back lightly when touched in the center and a toothpick inserted into the center comes out clean. Let cool for 20 minutes in the pan, then carefully run a thin metal spatula between the cake and the pan and turn the cake onto a wire rack lined with a paper towel to cool completely. Frost the cake with Raspberry Ricotta Frosting and decorate with fresh raspberries.
For the frosting:
In a small microwave-safe bowl, microwave the gelatin and water for 20 seconds, or until the gelatin is dissolved. Set aside to cool. If the gelatin sets up firm before you add it to the other ingredients, return it to the microwave for 10 seconds.
Puree the raspberries in the bowl of a food processor or mini food chopper. Push the puree through a fine-mesh strainer into a medium bowl and discard the seeds. Add the ricotta and agave to the puree, and mix with a rubber spatula until smooth. In a second medium bowl, use an immersion blender fitted with a whisk attachment or a handheld mixer to whip the heavy cream and stevia to soft peaks. Add the cooled gelatin and whip to stiff peaks. Stir one-fourth of the whipped cream directly into the raspberry mixture. Fold the remaining whipped cream into the raspberry mixture until uniform in color. Cover the frosting with plastic wrap and chill in the refrigerator until thickened.
From Amy Green's Simply Sugar & Gluten-Free: 180 Easy & Delicious Recipes You Can Make in 20 Minutes or Less
More Info: Kids Friendly