Lemon Balm & Poppy Seed Cake
Fragrant and zesty lemon balm was first recorded in 300BC and has been used for centuries as a herb, flavouring and medicinal ingredient. This wonderful recipe captures the zesty flavour of lemon and our kitchen quick tip - use organic poppy seeds and organic lemon. You will taste the difference!
100ml vegetable oil
275g spelt flour
200g coconut sugar
1tsp baking powder
1/2 lemon juiced
1/4 lemon zested
2 tablespoons poppy seeds
Crushed lemon balm leaves
Heat the oven to 200C / 180F / Gas mark 6. Oil a 1lb loaf tin and line it with parchment baking paper. Mix the flour, sugar, baking powder and lemon zest in a bowl. Add the oil, lemon juice and 170ml cold water. Mix until smooth.
Pour the mixture into the tin. Bake for 30 minutes. If you are not sure if the mixture is fully baked, place the top of a knife into the cake gently. If the knife comes out clean, your cake is ready!
Remove from the oven and cool in the tin for 10 minutes. Then remove from the tin and transfer the cake onto a wire rack to cool fully.
For the icing, mix a little coconut sugar with some extra poppy seeds and the crushed lemon balm leaves. Mix in just enough lemon juice to make the icing thick enough to pour over the loaf.
Enjoy with a refreshing cup of nettle or dandelion tea! Bliss!