Since last time we all talked, a lot has changed in our small little family. In the beginning of November we moved into our adorable new little home! We could not be more excited to be living where we are and are so blessed through it all! Our new house is about 5 minutes from my parents house and about 20 feet (across the street) from my sister, her husband, and our two nephews! So it has been quite the fun adventure around here!
We also found out on Thanksgiving day that we are expecting our first baby! He or she is due August 4th and once again we could not help but feel overwhelmed by the Lords blessings in our life! I cannot wait to fill this blog with pictures of the little one, who hopefully has a love for baking like me, or at least loves to eat the baked goods! I am now working at a job that is only 10 minutes from our house, oppose to and hour and fifteen so I am loving every bit of getting to enjoy Kyle and our new home! Oh and did I mention that my sister, the one that lives across the street, is also pregnant and we are both only a week apart from each other! So you could imagine the fun we have been having planning and prepping! To top of life, my middle sister is getting married in May! So this is a big year for our family!
So I have to be honest with you guys...I have tried this cake with how the recipe is stated, with almond flour and it was amazing! Super light, not too sweet and the perfect cake to pair with coffee. But since almond flour is something that is often hard to come by, I thought I would try it with gluten free flour instead, that way you would have an option....I would not recommend that. The gluten free flour made it dense and the flour did not mix in as I would have liked. So I would most definitely stick to the almond flour version! Much much better!
Since being pregnant I have been in a baking rut, so suggestions of what you would like to see if greatly appreciated!!
Sweetened with Honey is now shipping nation-wide! Visit us at our Etsy shop!
Blueberry Lemon Poppyseed Cake
Makes one 9-inch cake
adapted from greenkitchenstories
for the cake:
4 cups almond flour
3 tablespoons poppy seeds
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 cup (1 stick) unsalted butter
1/2 cup honey or maple syrup
2 small lemons
3 large eggs
2 cups blueberries (1/2 for topping)
Preheat oven to 350º F.
Combine almond flour, poppy seeds, baking soda, baking powder and salt in a large bowl and set aside. Heat the oil and butter in a small pan on very low heat until combined. Grate the zest from the 2 lemons and add it to the honey mixture. Divide the lemons in half, and squeeze the juice from 3 of the halves into the mixture. Save the last half for the whipped topping.
Add the honey mixture to the flour mixture and combine. Beat the eggs and then fold them into the batter. Add one cup of the blueberries and gently fold in.
Grease a 9-inch (or 8-inch) springform pan, and add batter. Bake for 30 minutes, or until golden on outside and baked all the way through.
Remove from the oven and let cool for at least 30 minutes before removing the sides.
for the lemon whipped cream:
2 cups heavy whipping cream
2 cups powdered sugar
juice and zest of half a lemon
In a cold bowl of a stand mixer (or a large bowl), combine all ingredients. With the whisk attachment (or a hand mixer) whisk until large, stiff peaks form.
Gently spread the whipped topping on the cooled cake. Add blueberries....enjoy!