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Yummy treats without the gluten? Yes, please!

Gluten-Free Poppy Squares

If you love poppy seeds then this recipe is for you. A moist gluten-free cake topped with a creamy icing that’s guaranteed to get your tastebuds tingling.


What you’ll need

For the cake:

  • 4 eggs
  • 200g castor sugar
  • 200g chickpea flour or almond flour
  • 1 cup poppy seeds
  • 3 tsp baking powder
  • 100g butter or oil
  • 1 tsp vanilla essence

For the sauce:

  • 250ml cream or coconut cream
  • 60ml castor sugar
  • 50g butter
  • 125ml water
  • 1 tsp vanilla essence

For the icing:

  • 160g white chocolate
  • 125ml cream

The how-to

To make the cake:

  1. Preheat the oven to 200°C.
  2. Mix all the dry ingredients together first, then mix all the wet ingredients separately, and combine the two.
  3. Mix for one minute on a low speed if using an electronic mixer.
  4. Line a 40×28.5cm tray with baking paper and spread the cake mix into it evenly.
  5. Lower the temperature of the oven and bake for 30 minutes at 170°C.

To make the sauce:

  1. While the cake is baking, make the sauce by warming all in the ingredients in a small saucepan.
  2. When the cake is ready, pour the sauce evenly over the hot sponge. Allow it to cool first for one hour at room temperature, and then for an additional two hours in the fridge.

To make the icing:

  1. Melt the white chocolate over a double boiler until a smooth sauce forms. Allow it to cool for five minutes at room temperature, then add the cold cream and mix well.
  2. Ice the poppy cake only once it has completely cooled, then cut into 6cm squares and serve.

Extracted from Olami: Simple Nourishing Fresh by Nirit Saban (Jacana Media; R330)

Looking for more delicious treats? Try this sweet South American classic and this berry and basil ice cream!

Glamour International