Yummy for all tummies

This sumptuous lemon and poppy seed cake proves that eating gluten-free doesn't have to be limiting to the taste buds.
This sumptuous lemon and poppy seed cake proves that eating gluten-free doesn't have to be limiting to the taste buds.

In our catering kitchen we enjoy working on special dietary menus and recipes. It gives us pleasure to be able to provide tasty and interesting food for people who, for whatever reason, cannot eat certain products and ingredients. The sign we have achieved a successful special-dietary recipe is when people without special requirements love it and ask for the recipe.


Makes 1 x 23cm round cake

Varying brands of gluten-free flours produce varying results. Regardless of brand, they all produce a slightly chemical aftertaste, so make sure you add sufficient flavouring to compensate for this. Citrus is great, as are spices such as ground cinnamon or cumin.


185ml (3/4 cup) cream

8g (1 Tbsp) poppy seeds

6 eggs

440g (2 cups + 2 Tbsp) castor sugar

1 tsp salt

2 Tbsp finely grated lemon zest

30ml (2 Tbsp) lemon juice

70g ( 1/2 cup) coconut flour

100g (3/4 cup) tapioca flour

170g (11/3 cups) gluten-free flour. (I use Bakels gluten-free flour.)

1 tsp gluten-free baking powder

125g unsalted butter, melted (do not bring to the boil) and cooled

White Chocolate Frosting

Marmalade Syrup

Preheat oven to 180'C. Grease a 23cm cake tin with additional butter or baking spray and line the base with a round of baking paper.

Place cream and poppy seeds into a bowl and leave to steep for 30 minutes.

Place eggs, sugar, salt and lemon zest into the bowl of an electric mixer and whisk until pale and thick. Add cream mixture and lemon juice and stir to combine.

Sift together coconut, tapioca and gluten-free flours, and baking powder. Add to the egg mixture and mix until half combined.

Pour butter into mixture and whisk until smooth.

Pour mixture into prepared tin and place into preheated oven. Bake for 45-55 minutes. Ideally, a metal skewer inserted into the centre of cake should come out almost - but not quite - clean. The cake should be slightly moist in the centre. Cool completely before icing.

Frost with White Chocolate Frosting and serve with Marmalade Syrup.


Makes 530g


230g good quality white chocolate tablet, chopped

2 egg whites (1/4 cup), at room temperature

80g (1/4 cup + 2 Tbsp) castor sugar

115g unsalted butter, diced and softened

Place chocolate into a bowl and set over a pot of simmering water on a low heat. Stir with a metal spoon until chocolate is approximately 80 per cent melted.

Remove from heat and continue mixing until chocolate is completely melted.

Place egg whites and sugar into a bowl and set over a pot of simmering water on a low heat. Make sure the bowl does not touch the water. Whisk continuously until mixture is warm and sugar has dissolved.

Remove from heat and transfer to bowl of an electric mixer fitted with a whisk. Whisk on high speed until stiff peaks form and egg whites are at room temperature.

Reduce mixer speed to medium and add butter, a piece at a time, until all butter is well blended and frosting is smooth.

Slowly pour in white chocolate and whisk to combine.

Use immediately, or refrigerate for up to three days in an airtight container.


Makes 175ml

To maximise absorption, use hot syrup on cold cake, or cold syrup on hot cake.

Ingredients 100ml marmalade

100ml water

Place marmalade and water into a small pot set over a medium/low heat and stir to combine. Bring to the boil, reduce heat and simmer for 2 minutes or until mixture is syrupy.

Remove from heat and cool.

The Dominion Post