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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
- 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.