Fruity, tender and so rich in flavor and texture. The crunchy poppyseed element is so joyful!
Poppyseed, coconut & citrus bundt cake
Vegetarian, Plant-based option included
Makes ± 1
Total time: 70 mins.
150 g white wheat flour type '000'
70 g whole wheat flour
2 tsp baking powder
1/4 tsp baking soda
3 tbsp coconut flakes
1 tbsp lemon juice
2 tbsp poppy seeds
1 cup milk
3-4 tbsp brown sugar
1 tsp orange zest
20 g butter (you can substitute with the same amount of vegan butter)
1 tsp vanilla extract
good pinch of sea salt
3 tbsp confectioners sugar
1-2 tsp lemon juice
2-3 drops of vanilla extract
Preheat the oven to 175°C/347°F.
In a small saucepan, combine the poppy seeds, milk, brown sugar, orange zest, vanilla extract, salt, and melted butter. Bring to a boil, remove from heat, and allow to rest until cool, about 20 minutes.
In the meantime, mix the flours together with the baking powder, baking soda, and coconut flakes. Let aside.
Prepare the bundt pan: using your fingertips, spread a thin layer of butter throughout the bottom and sides of the pan. Put a tablespoon of flour into the cake pan and give it a shake so all the surface is covered.
When the poppy seed milk mixture is ready to use, pour it over the dry ingredients. Mix gently with a spatula. Add the lemon juice (this will activate the baking soda and baking powder and the cake will rice nicely) and give it another stir.
Transfer the mixture to the prepared bundt cake pan.
Bake until a knife inserted into the cake comes out clean, about 45 minutes. If the cake appears to be browning too quickly, tent it with foil for the final 10-15 minutes of baking.
Transfer cake to a rack. Unmold after 15 minutes.
To make the lemon icing, place the sugar into a bowl together with lemon juice and vanilla. If the icing looks too runny, you can add more sugar - if it's too thick, add more lemon juice. Once the bundt cake is cooled, drizzle over with the lemon icing.
Optional: Garnish with fresh thyme leaves. Enjoy!