Gluten-Free Lemon-Poppy Teacake
- Yield 10 servings
- 2/3 cup rice milk
- 1 tablespoon apple cider vinegar
- 1/4 cup poppy seeds
- 3/4 cup Bob's Red Mill gluten-free all-purpose baking flour
- 1/2 cup brown rice flour
- 1/2 tablespoon baking powder
- 1 teaspoon xanthan gum
- 1 teaspoon salt
- 1/2 cup coconut oil, plus more for the pan
- 3/4 cup agave nectar
- 1/3 cup homemade applesauce or store-bought unsweetened applesauce
- 1 teaspoon pure vanilla extract
- 2 tablespoons pure lemon extract
- 1 tablespoon grated lemon zest
- Preheat the oven to 325 F. Lightly grease a 7 x 4 x 3-inch loaf pan with oil.
- Pour the rice milk, vinegar, and poppy seeds into a small bowl, but do not stir; set aside. In a medium bowl, whisk together the flours, baking powder, xanthan gum, and salt. Add the oil, agave nectar, applesauce, vanilla, lemon extract, and lemon zest to the dry ingredients and stir until the batter is smooth. Using a rubber spatula, scrape the poppy seed mixture into the batter, and combine just until all the ingredients are blended. The batter will expand slightly.
- Pour the batter into the prepared pan and bake the teacake on the center rack for 35 minutes, rotating the pan 180 degrees after 18 minutes. The finished teacake will be golden brown and springy, and a toothpick inserted in the center will come out clean.
- Let the teacake stand in the pan for 20 minutes, then gently run a knife around the edge of the cake. Cover the top of the pan with a cutting board, and invert the loaf onto the board. Carefully lift the pan away and re-invert the teacake onto another cutting board. Either cut and serve warm, or wait until it is completely cool before storing. Cover the uncut teacake with plastic wrap and store at room temperature for up to 3 days.
Reprinted from BABYCAKES by ERIN MCKENNA. Copyright © 2009 by ERIN MCKENNA. Published by Clarkson Potter, a division of Random House, Inc.