Servings: 18 slices
Calories: 110kcal
Ingredients
Cake
- 3 free range eggs
- 150 g self-raising flour
- 50 g whole-wheat flour
- 4 tbsp poppy seeds
- 2 tsp baking powder
- 250 g low fat greek yogurt 2% fat
- 50 g low fat butter 40% fat
- 140 ml maple syrup
- zest from 1 lemon and a half
- a pinch of salt
Drizzle syrup
- 2 tbsp maple syrup
- 2 tbsp lemon juice
- zest from half a lemon
Instructions
- Turn on the oven and set it to 180C.
- Put the butter in a small cup and microwave it for one minute in order to melt it. Leave aside to cool a little.
- Sift both types of flour and the baking powder into a large bowl. Add the poppy seeds, the salt and mix thoroughly.
- In another bowl beat the eggs until fluffy. Add the yogurt, the maple syrup, the butter and the lemon zest. Mix everything together.
- Add the flour mix to the obtained composition and mix gently.
- Prepare a narrow baking tin with baking paper and pour the cake batter.
- Bake 45 minutes at 180C, then another 20 minutes at 175C. You can check whether the cake is ready if you stick a toothpick in the center of the cake and it comes out clean. If your cake still needs baking, put it in the oven for another 10 minutes.
- After the cake is ready, take it out and leave it to cool down on a cooling rack for 10 minutes.
- In the meantime, prepare the drizzle syrup by mixing 2 tbsp of maple syrup with 2 tbsp lemon juice and the zest from half a lemon.
- After the cake cooled for 10 minutes, brush its surface and sides with the drizzle syrup and make sure to use all the liquid. It may seem too much, but don't worry, it isn't :)
- After the cake has cooled completely, you can slice it. I obtained 18 thin slices.