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Ingredients
For the cake:
- 150 g all-purpose flour
- 50 g poppy seeds
- 35 g almond flour
- 100 g sugar
- 1 tsp baking powder
- 1/8 tsp salt
- 1/8 tsp ground vanilla
- 120 g unsweetened soy yoghurt
- 60 ml carbonated water
- 60 ml orange juice
- 30 ml lemon juice
- 125 g soft margarine
- zest of one lemon
For the glaze:
- 50 g powdered sugar
- 1 1/2 - 2 Tbsp lemon or orange juice
Instructions
- Preheat the oven to 200°C and grease a small bread pan (20 x 10 cm) with margarine.
- In a bowl, combine all dry ingredients (except lemon zest).
- Place all wet ingredients plus margarine and lemon zest in a blender and process on high speed until everything is incorporated.
- Pour the wet ingredients into the dry and mix until almost no lumps remain.
- Pour into the pan and bake for 40 minutes or until an inserted tooth pick comes out clean.
- Let cool for 10 minutes before removing from the pan.
- Let cool completely.
- Mix powdered sugar and citrus juice and glaze the cake.
4 comments
Lovely flavor! Lovely smell!
Thanks for trying the recipe and checking in to comment, Jessica!
I love your blog, and I love instagram but boy do I hate that algorithm. I miss just having them post pictures as the come.
Good to hear your thoughts on IG – I have avoided it as I hate signing up to lots of social media accounts and some people have encouraged me to sign up and others not – but given how little time I have even for my blog I keep resisting. When I first started blogging I got so much inspiration from blogs but now I don’t so much – I think that lack of time is definitely a factor but finding the right blogs when strapped for time is hard. And so many bloggers I love also have less energy like me. Always happy to see a recipe on your blog and your lovely photography. I sometimes look at oldfashioned recipes and enjoy seeing what sort of lifestyle might have inspired them – too many eggs from the chilckens and too much fruit from the fruit trees. Always happy to see recipes without eggs.