Raspberry and Lemon Poppyseed Cake
Ingredients
- 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
- 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
Mousse
- 150g coconut whipping cream
- 1/2 tsp agar agar powder
- 35g sugar of choice
- 150g dairy free dark chocolate
- 175g whipped coconut cream
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 175°C oven for 30-35 minutes or until a toothpick comes out clean
Let cool completely
Mousse
Bring 150g coconut cream to a boil, add agar powder and cook until dissolved, whisking constantly
Pour hot cream over the dark chocolate and whisk until smooth
Allow mixture to cool to room temperature
Add 175g whipped coconut cream and mix until smooth
Glaze
In a saucepan, add raspberry juice and sugar, heat over medium-low heat, stirring occasionally
When mixture begins to simmer, add condensed milk, corn syrup, agar powder and dissolved red radish and velvet beet powders
Keep stirring until agar completely dissolves
Take it off the heat and whisk in white chocolate until well-mixed
Pass the glaze through a fine strainer to remove any lumps
Leave the glaze to cool completely
Assembly
Layer the cooled cake with raspberry jelly, add the mousse and top with the glaze
