Some things are total classics like lemon and poppy seed. And Martha Stewart, from whom this recipe is adapted.
I have been a fan of all things Martha since I was little. I used to love days home from school so I could catch Martha Stewart Living on TV. I think I found it to be incredibly calming and soothing. A slow paced show to break up a fast paced life.
Back then I didn’t really bake or cook and I certainly didn’t craft or garden, but for some reason I loved that so, and continued to do so until it went off the air.
I still don’t really craft or garden, but you know I love to cook and bake. It still brings me so much joy to pick up tips or see an amazing recipe in the Martha Stewart emails. And I always stop what I’m doing to catch her appearances on talk shows.
I feel like Martha gets a bad rap for being a too serious bad sport about basically everything, but if you take the time to give to a chance, you realize that while she takes her expertise seriously, she doesn’t take herself too seriously. I mean she’s friends with Snoop Dogg.
And she inspired this cake recipe. I had some blueberries I wanted to bake with. And I was craving something poppy seed, so I adapted her orange poppy seed cake and created this spring-y masterpiece that is perfect any time of day and worthy of impressing a crowd or just making for no reason at all.
If you didn’t figure it out by now, this cake is definitely a good thing 🙂Print
A cake for a crowd or just a snack with bright lemon, juicy blueberries, and a drippy icing.
½ cup olive oil
1 2/3 cup paleo flour blend (2 cups almond flour, 1 ¼ cup tapioca flour, ¾ cup coconut flour)
2 teaspoons baking powder
½ teaspoon sea salt
4 large eggs
1 cup coconut sugar
Zest of 1 lemon
2 tablespoons poppy seeds
2 teaspoons vanilla bean powder
¾ cup unsweetened almond milk, preferably vanilla
2 cups fresh blueberries
2/3 cup coconut butter
1/3 cup unsweetened almond milk, preferably vanilla, plus more if needed
Zest of 1 lemon
2 teaspoons fresh lemon juice
1 teaspoon vanilla bean powder
1/3 cup honey or maple syrup
Poppy seeds for garnish
Make the cake. Preheat oven to 350 degrees F, 325 degrees F convection. Oil a 9 by 13 inch baking pan.
In a large bowl, whisk together oil, sugar, vanilla, lemon zest, and eggs until well combined. Whisk in the flour and almond milk alternately, beginning and ending with the flour. Stir in the poppy seeds and blueberries, and pour into the prepared pan.
Bake about 30 minutes, until golden brown, and a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool completely in pan.
Once cool, make the icing. In a medium, microwave safe bowl, place coconut butter, milk, vanilla, lemon juice, and honey or syrup. Microwave on high in 30 second increments, stirring in between, until fully melted. Stir in the lemon zest. If the icing is too thin, stir in a tiny bit more coconut butter. If it is too thick, stir in more milk, a little at a time. Pour icing over cake, spread into an even layer, and sprinkle with poppy seeds. Allow icing to set for about an hour before slicing and serving.
Cake may be stored in an airtight container at room temperature for up to 3 days, or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw in the microwave about 1 minute.
Recipe adapted from Martha Stewart