Lemon Poppy Seed Cake with Strawberry Compote
For the Lemon Poppy Seed Cake
Preheat oven to 350°F
Spray a 10-inch Bundt pan well with non-stick cooking oil, or grease with butter and dust with almond flour. Set aside.
Combine all flours with baking powder, baking soda, and salt in a medium-sized bowl. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs until frothy, then, slowly incorporate coconut milk, syrup, vanilla, lemon zest and lemon juice. Add flour mixture, stir in poppy seeds and then, fold in the yogurt.
Pour into greased pan. Bake for 40-50 minutes, or until the sides begin to gently pull away from the pan. To check doneness, insert a toothpick into the thickest part of the cake and it should come out clean.
Allow the cake to cool for about an hour and then turn it over onto a serving plate.
For the Strawberry Compote
Place the strawberries, lemon juice, and honey in a medium sauce pan over low heat. Use a potato masher to gently mash them a bit, releasing some of their juices. Bring to a simmer, cook for 3-5 minutes, stirring occasionally. Remove from heat and pour into a bowl. Allow to cool.
Serving: Place a piece of the lemon poppy seed cake on a dessert plate, drizzle with the strawberry compote and enjoy!
In Your Glass
It doesn’t take much to talk me into Champagne at the start, middle, or end of meals and the strawberry and lemon in this dessert make it an especially easy choice. For something a bit unexpected, a Chardonnay, like Shafer’s Red Shoulder Ranch, would be delicious. And of course you can never go wrong with a double espresso!