Lemon Poppy Seed Cake

Ingredients

• 1 Organic lemon
• 0.5 organic orange
• 3 eggs
• 100 g raw cane sugar
• 0.5 tsp vanilla powder
• Salt
• 100 g coconut oil
• 80 g sour cream (30% fat)
• 200 g spelt flour type 630
• 1 tsp Baking powder
• 40 g poppy seeds
• 150 g fresh cheese (20% fat in total)
• 2 tbsp Maple syrup

Instructions

1. 1.

   Line a baking pan with parchment paper. Rinse the lemon and orange hot, dry them, grate the zest. Squeeze the juice of the orange. Cut the lemon in half; squeeze one half, slice the other into rounds and set aside.

2. 2.

   Beat the eggs with sugar, vanilla powder, and a pinch of salt until frothy. Then add lemon juice, orange juice, coconut oil, and sour cream in turns, stirring well. Fold in the lemon and orange zest. Sift the flour with baking powder, add poppy seeds, and mix everything into a smooth batter.

3. 3.

   Pour the batter into the prepared pan, level it, and bake the Lemon Poppy Seed Cake at 180 °C (160 °C fan‑forced; gas: level 2–3) for 50–55 minutes, checking with a skewer. Remove and let cool in the pan for about 20 minutes.

4. 4.

   Meanwhile, whisk fresh cheese with maple syrup until smooth for the topping. Take the cake out of the pan, place it on a plate, spread the cream over it, and garnish with lemon slices.