Raspberry and Lemon Poppyseed Cake
Ingredients
Cake dry mix
- 1 cup all purpose flour *120g
- 1 1/2 tbsp poppy seeds *13g
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/8 tsp pink salt
Cake wet mix
- 1/4 cup & 2 tbsp dairy free yogurt *93g
- 1/4 cup & 2 tbsp freshly squeezed lemon juice *90g
- 1/2 cup sugar of choice *100g
- 1/4 cup melted dairy free butter or coconut oil *55g
- Zest of 1 lemon
White chocolate mousse
- 150g coconut whipping cream
- 1/2 tsp agar agar powder
- 35g sugar of choice
- 150g dairy free dark chocolate
- 175g whipped coconut cream
Raspberry 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
Preparation
Cake
In a mixing bowl, combine dry ingredients
In a medium bowl mix together wet ingredients
Fold the mixture with a spatula to incorporate
Pour the batter into prepared pan
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
In a sauce pan, add the raspberry juice, sugar and heat over medium-low heat, stirring occasionally
When mixture begins to simmer, add the condensed milk, corn syrup, agar powder and dissolved red radish and velvet beet
Keep stirring until agar completely dissolve
Take it off the heat, and whisk in white chocolate until well-mixed
Pass the glaze through a fine fine strainer to remove any lumps
Leave the glaze to cool completely
Assembly
Assemble the cake by placing the baked and cooled cake on a plate, spreading or piping the mousse over it, and pouring the cooled glaze on top
