Lemon Poppy Seed Cake

Course : Cakes
Serves: 4-6
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3/4 cup poppy seeds
75 milliliter lemon juice
3 medium lemons - grated peel
170 milliliter apple juice
170 milliliter canola oil
170 milliliter pure maple syrup
500 grams whole wheat pastry flour
1 1/2 Teaspoon baking soda
3/4 Teaspoon sea salt (or regular salt)

Preparation / Directions:

1. Mix dry ingredients. 2. Mix wet ingredients. 3. Fold gently together. 4. Pour into greased and floured 33x23x5 cm pan. 5. Bake in preheated 180 øC oven for 1/2 hour or until toothpick comes clean. Author's Notes: This recipe was printed about a year ago in the newsletter of the Ocean Beach (San Diego) People's Food Co-op. This is a light, not too sweet lemon cake with a lovely snappy crunch from the poppyseeds. Makes a nice tea cake as is, or frost with cream cheese/honey icing for a richer experience. I made it last week, and enjoyed it... since I don't eat dairy products, I frosted it with a mixture of tofu blended in a blender with margarine and maple syrup, vanilla and lemon juice to taste. By the way, I think it would be better with slightly fewer poppyse

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