Recipes

Lemon Poppy Seed Cake

  1. Preheat oven 350 degrees.
  2. In a small mixing bowl, pour 1/4 cup boiling water over 1/2 cup of teff grain. Let stand for 10 minutes.
  3. In a large mixing bowl, combine without sifting:
    1 cup teff flour
    3 cups whole wheat pastry flour
    1/2 tsp. sea salt
    2 tbsp. baking powder
    1/2 cup poppy seeds
  4. Blend wet ingredients: (if possible let them be room temperature)
    1 1/2 cups apple juice
    1 cup maple syrup
    1/2 cup corn oil or canola oil
    1/2 cup freshly squeezed lemon juice
    1/2 cup vanilla soymilk
    1 tbsp. vanilla
  5. Pour the wet ingredients onto the dry ingredients.
  6. Add teff grain.
  7. Mix all the ingredients together.
  8. Pour into a large cake pan or 2 9-inch cake pans.
  9. Bake for 45 minutes or until an inserted knife or toothpick comes out dry.

Recipe by Leslie Cerier