Lemon Poppy Seed Diabetic Cake
Lemon zest, poppy seeds and fructose are the base for this diabetic cake. What could be better?
Diabetic cakes don’t have to be dull, so add more flavor to them. Get some lemon peel and poppy seeds to create the taste your guests will never forget. Keep the serving size in mind!
Prepare everything beforehand, carefully wash your organic eggs and lemons to make sure they are completely clean for the further processing. Preheat the oven to 180 degrees.
Add the required amount of poppy seeds to your flour.
Combine the dry mixture with the baking powder.
Add the baking soda to the mix.
Combine your dry ingredients with salt.
Separate the yolks and whites into two different bowls.
Add all separated yolks to the fructose in a large bowl, mix until smooth.
Combine the liquid mixture with the oil.
Intermix with the sour cream, until the uniform mass is achieved.
Pour the lemon juice into your base.
Grate the lemons and add the peel to the bowl.
Stir the dry mixture into the liquid one.
When the basic dough is ready, it's time to get back to egg whites that will be combined with it.
Pour the whites into the mixer bowl.
Whisk the egg white mixture until it forms into the foam.
Transfer the half of whisked egg whites to the basic dough.
Line your spring form with parchment and pour the dough.
Add the left egg whites to your dough.
Carefully combine the dough with the left egg whites. Bake for 30-40 minutes, depending on the output of your oven.
Let the lemon poppy seed diabetic cake cool down before covering it with the glaze.
Partially melt your butter before adding it to the confectioners' sugar.
Grate more peel for your glaze, add it to the mixture.
Mix the lemon juice into the glaze.
Combine all the components of the glaze until it's completely homogeneous.
Apply the glaze over your pastry. The lemon poppy seed diabetic cake is ready to serve!
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