Time to pull out those preserved lemons we made a month ago and fold them into this delicious loaf cake. Preserved lemon has a more intense tart flavor than using lemon juice and zest alone. This citrus boost holds up to the hearty Spelt flour, giving the cake the right balance of lemon.
This cake is baked in a loaf pan, but you can always use a 8-inch Springform pan for a more traditional shape. Preserved Lemon, Poppy Seed & Spelt Cake is delicious with your favorite cup of tea or sliced and served as dessert at the end of a great meal. You can find spelt flour online or in specialty grocers.
1 1/4 cups organic sugar + plus more for top of cake
2/3 cup spelt flour
1/3 cup almond meal
1/3 cup pastry flour
1 1/4 teaspoons baking powder
1/2 teaspoon salt
2 sticks, cold, but pliable butter
1/2 preserved lemon or 3 tablespoons lemon juice + zest of 1 lemon
2 tablespoons poppy seeds
all purpose flour – for pan
1. Preheat your oven to 350 degrees. Butter and flour a 9×5 loaf pan or 8-inch springform.
2. Measure out your dry ingredients – sugar, flours, almond meal, baking powder and salt and mix them on low speed in a stand mixer to combine.
3. Add the butter in pieces and mix on low until mixture resembles coarse crumbs.
5. Remove half a preserved lemon from the jar and chop it finely (or if using lemon juice and zest), add it to the mixer.
6. Add the poppy seeds to the mixture and mix on medium speed for 1 minute to combine.
7. Spoon the batter into your prepared pan and smooth it out evenly.
8. Sprinkle the top with organic sugar (or granulated).
9. Place the cake in the oven to bake 50-60 minutes, or when skewer comes out cleanly.
10. Remove the cake from the oven and let cool for 30 minutes. Use a butter knife to loosen the cake around the edges and place it on your favorite serving platter or board.
11. Slice and serve cake with a hot cup of tea or beverage of choice. Enjoy!