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I walked into Tim Hortons (Canada’s largest coffee chain) last week for my regular black coffee, along with my daughter and she immediately demanded a piece of the Lemon Poppy Seed cake kept in one of those display glass counters out there.

Now, what do you do when your four year old demands something out of you after a long day she has had at school? I obviously did not want to break her heart and I thought to myself, what the heck she will throw this one half way through just like she does with most store bought desserts.

Surprisingly enough, she ate the whole damn thing and got one the next time too along with my husband on one of her trips to Tim Hortons again!

Now, I knew I had to get a taste of that thing to know what was it like and obviously to recreate a healthy version for her so I made an exception and I took a small bite of the Lemon Poppy Seed Cake. And boy o boy was I delightfully surprised. It was freaking good and I knew I had to recreate this one.. I got to work immediately and made myself a Paleo version of the Lemon Poppy seed cake, after a few trials of course.

Lemon Poppy Seed Cake – Paleo

It has the perfect amount of sweetness, tanginess and the crunch bought in the poppy seeds, just like the store bought one. And my biggest win was when my daughter demanded it over and over again.

Now, poppy seeds aren’t really new for me. When I married a Bengali guy (from the eastern part of India) I was introduced to a staple Bengali dish in the form of a vegetable – known as aloo posto..

Lemon Poppy Seed cake – Paleo

Posto is basically a different name for poppy seeds, and this particular dish is cooked with ground posto added to potatoes and cooked over medium heat. The moment I tasted the dish I knew I had a new favourite and thereafter I tasted quite a few dishes with Posto in them but I never imagines it to be a part of the desserts. Obviously, the Lemon Poppy Seed cake changed that for me..

So here is my delightful addition to your otherwise mundane desserts menu..

Lemon Poppy Seed Cake

Snehal Vaidya

The Lemon Poppy Seed Cake is a refreshing addition to your desserts menu. It can also be had as a snack cake and it taste entirely different than your normal cakes. A right amount of sweet, tanginess bought in by the lemons and crunch bought by the poppy seeds makes this one and everyone's favourite..

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Prep Time 1 hr 10 mins

Course Dessert

Cuisine Indian

Equipment

2 mixing bowls
A wooden mixing spoon
Square shaped baking cake pan
Parchment Paper

Ingredients

Coconut Cream - 2 tablespoons
Feta Cheese - 2 tablespoons (grated) (Optional)
Lemon Juice - of 1 Lemon or 2 Limes
Eggs - 2 (Large | Brown | Organic)
Pure Vanilla Extract - 1 teaspoon
Ghee - 4 tablespoons
Almond Flour - 1 cup (Sifted)
Coconut Sugar - 1/2 cup (Sifted)
Coconut Flour - 1 tablespoon
Psyllium Husk - 1 tablespoon
Poppy Seeds - 1 tablespoon
Baking Soda - 1/2 teaspoon
Cream of Tartar - 1/2 teaspoon
Lemon Zest - of 1 Lemon or 2 Limes

Instructions

Preheat your oven to 350 degrees Fahrenheit
In a bowl combine coconut cream, feta cheese and mix them well
To this add eggs, vanilla extract, ghee and lemon juice
Whisk properly until well combined
In a separate bowl add Almond flour, coconut sugar, baking soda, cream of tartar, coconut flour, psyllium husk, lemon zest
Combine well
Mix the wet ingredients with the dry ones and combine until it forms a cake like batter
Line the baking pan with a sheet of parchment paper and fold in the cake batter
Even the top with your wooden spoon or a spatula
Bake in the oven for 40-45 minutes
Remove and let cool
Slice it into square shape size (this recipe yields about 16 pieces)
Top it with whipped coconut cream and a dash of lime
Enjoy!