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21 Jul Lemon and Poppy Seed Cake with Strawberry Cream

Posted at 14:41h in Cakes by Thea Tillberg 9 Comments

As long as I can remember me and my family have  eaten “Margaretatårta” (Margareta cake) on the 20th of July every single year. There are no specific rules for the cake except it has to consist of some kind of sugar cake, whipped cream and the most important ingredient of them all, Strawberries! My mom always used to bake the cake but these last few years I’ve been making it instead or we’ve made it together. Every year the cake turns out different from the year before, sometimes we do a tropical version with kiwi, banana, apricot and raspberries for the filling or we make a more classic one with only strawberries and raspberries. And we’ve made both gluten free and non gluten free versions. This one is of course gluten free and has a flour blend of almond- and buckwheat-flour. To be honest I think that this might be my favorite Margareta Cake ever. yes. EVER! It’s really moist and sweet and light and dense at the same time. The sourness form the lemon adds a bit of freshness to the cake and the poppy seeds adds both texture and wow-effect. I mean it looks like vanilla seeds on steroids!

So why is it called Margareta Cake..? Well, there’s no funny family story behind that name but it has to do with family and it  does have a teeny tiny bit of history behind it. My mother’s middle name is Margareta and the 20th of July happens to be the Name Day for Margareta and she’s been having this cake on the 20th ever since she was a little girl. I told you there wasn’t any funny story!  namnlöst-5

This recipe was inspired by a Saffron, orange and poppy seed layer cake made by Dagmar’s Kitchen. I really like her blog and to my delight she does a lot of gluten free recipes. This cake is supposed to be a mini four layer cake which she describes in her post how to make. I just wanted to make a 2 layer cake which gave me some leftover batter. So , I made cupcakes of it and I’ve described how to make them in the recipe below. namnlöst-7

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Lemon and Poppy Seed Cake with Strawberry Cream

Lemon and Poppy Seed Cake with Strawberry Cream

Ingredients

  • 300 g room temperature butter
  • 270 g raw cane sugar
  • 1 tsp vanilla powder
  • Zest + juice from one lemon
  • 7 eggs
  • 150 g almond flour
  • 150 g buckwheat flour
  • 2 tbsp corn flour
  • 3 tbsp black poppy seeds
  • a pinch of salt
  • 1 tsp baking powder
  • 2 cups (500 ml) heavy cream
  • 1 tsp vanilla powder
  • 500 g strawberries
  • 125 g raspberries

Instructions

  1. Preheat the oven to 175°C(350°F).
  2. Grease a cake tin (21-24 cm) with butter and dust with gluten free breadcrumbs or psyllium husk.
  3. In a medium bowl mix together almond flour, buckwheat flour, corn flour and salt.
  4. Using an electric hand mixer whisk the room temperature butter until its completely smooth. Add the vanilla powder and lemon zest. Gradually add the raw cane sugar while mixing and mix until it’s white and fluffy.
  5. Add the eggs one at a time to the butter and sugar, whisking continuously. If it curdles just add a little bit of the flour blend and mix.
  6. Add the lemon juice and poppy seeds and sift the flour into the bowl. Gently fold everything together using a rubber spatula.
  7. Scrape the batter into the cake tin and fill it halfway. (With the batter that’s left you can make cupcakes.)
  8. Bake the cake in the middle of the oven for approximately 40 min or until a skewer comes out clean.
  9. Let the cake cool a bit before lifting the cake out of the tin. Then cool completely on a wire rack.
  10. Cut the cake in half to create 2 layers.
  11. Whip the heavy cream and vanilla powder. Cut 125 g of the strawberries into thin slices. Transfer half of the whipped cream to another bowl and add the sliced strawberries. Whisk a little bit more until the cream has a slightly pink color.
  12. Spread the strawberry cream on the bottom layer. Place the other layer on top and spread the other half of the cream on top of the cake. Cut the rest of the strawberries in half and put on the cake together with the raspberries. Finish off with a dusting of powdered sugar.

Notes

There will be some leftover batter which you can use to make cupcakes. Increase the oven temperature to 200°. Place 6 cupcake liners in a muffin pan and divide the batter into the liners using a mechanical ice cream scooper. Bake in the oven for 15 min.

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9 Comments
  • Erica @ Cannella Vita
    Posted at 23:28h, 22 July

    WOW! This looks delicious! I absolutely love your photography style, I feel like I can feel the moisture of that cake through my computer screen!

    • Thea
      Posted at 11:52h, 23 July

      Thanks so much 🙂

  • Jean | DelightfulRepast.com
    Posted at 19:06h, 19 August

    Thea, what a lovely cake! I don’t follow a gluten-free diet myself, but I have friends who do so I’ve developed a lot of GF recipes to feed them. There was no such thing as blogging when I was 17, but if there had been I would’ve loved having a food blog then. I love that you and your mother have baking in common just as my mother and I did. Wish I had a big piece of this cake right now!

    • Thea
      Posted at 21:04h, 19 August

      Thanks for the comment! <3

  • Jessica @ Sweet Menu
    Posted at 03:00h, 25 August

    Such a gorgeous looking cake! All those berries toppled on top – divine!

    • Thea
      Posted at 21:39h, 25 August

      Thanks so much! 🙂

  • jelli
    Posted at 19:19h, 16 September

    I substituted the cane sugar with 135g palm sugar. The cake tasted good, but the dense texture needs some getting used to. Thanks for the recipe!

    • Thea
      Posted at 19:21h, 16 September

      Thanks! It is quite dense but if you whisk the egg and sugar for 7 min it shouldn’t be too dense. Also it might have to do with the palm sugar. 🙂