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Jun 19, 2019

This week I speak with Samantha who is of Polish Heritage.  She is Canadian of Polish decent and has spent some time living in Poland.  We chat about traditional Polish foods and how they fit or don’t fit into a gluten free diet.  We also talk about family celebrations and how relatives in Poland would view her special diet.

Here’s the recipe she sent for her Lemon Poppyseed Cake –

Lemon Poppyseed Cake

1/3 cup poppyseeds

3/4 cup milk

1/2 cup butter

1 tbs lemon zest (or 1 tbs lemon oil/extract)

3/4 cup sugar

3 eggs

2 cup gluten-free flour blend

1 tsp guar gum

1 1/2 tsp baking powder

1/2 cup lemon juice

Preheat the over to 325F. Place the poppyseeds and milk together in a bowl and set aside.

Beat the sugar and butter together until creamy. Add the eggs one at a time, beating after each one. Mix in the lemon zest or oil. In another bowl combine the dry ingredients. Add the dry ingredients to the butter alternating with the milk and juice (mix milk and juice together first), making three dry additions and two wet. Stir the mixture well after each addition.

Pour batter into a bundt pan and bake for 30-40 mins, until a toothpick comes out clean. Let cool completely before removing from pan. 

If you'd like, whisk warm water, lemon juice and icing sugar together for a glaze to top the cake. Pour over the cake while it's still in the pan.

Orange zest and juice can replace the lemon if you aren't a lemon fan.

Dairy-free milk and butter can be used instead, but the cake will not brown.

You can bake this in an 8" round cake pan (50-60 mins), but I found it best in baked in a bundt pan (30-40 mins).

From Samantha Maloney, owner of the former Bez Gluten Free Bakery

Here’s the link to my Perogy Recipe –

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