This is my ode to Lithuania and their love for honey and poppy seeds. The one thing you have to remember when making this cake is to plan ahead and soak the poppy seeds. Enjoy!
For the Cake:
2 cups poppy seeds
1 tsp vanilla
1 1/4 cup honey
2.5 cups almond flour
1 tsp cinnamon
1/4 tsp baking soda
1 tbsp finely zested orange peel
slivered toasted almonds (for topping)
For the Sauce:
1 can full fat coconut milk (I used this one)
1/3 cup coconut sugar
2 tbsp ghee (coconut oil or grass-fed butter could work here as well)
2 tbsp orange juice
1/4 tsp almond extract
pinch of sea salt
Soak the poppy seeds in boiling water for minimum an hour. Once they have finished soaking rinse and drain them through a tea towel over a strainer (so that you don’t wash the poppy seeds down the sink!). Let the poppy seeds sit and drain for another hour. Put the poppy seeds through a spice or coffee grinder a couple of times. This process takes some time, especially if your coffee grinder is as small as mine.
Once the poppy seeds have been prepared it is time to start the cake. Preheat the oven to 350 F degrees. Separate the egg yolks and whites into different bowls. Beat the yolks with the honey and vanilla for about one minute. Add the soaked and ground poppy seeds and mix. Add the almond flour, cinnamon and baking soda and orange zest. Beat for another minute.
In your other bowl beat the egg whites until they form stiff peaks. Fold the egg whites into the the batter mixture. Pour the batter into a greased cake pan (I used coconut oil).
Bake for 45-50 minutes watch at the end carefully because the edges can burn.
As the cake is baking make your sauce. In a small pot add the coconut milk, orange juice, ghee and coconut sugar. Whisk the sauce over medium heat while it starts to thicken up (about 10-15 minutes). Take it off the heat and stir in the almond extract and sea salt. When the cake is done poke holes in the top of the cake with a toothpick. Pour half of the sauce over the cake letting it soak in. Sprinkle the almonds on top and pour more of the sauce on top, being sure to still reserve some for serving.
When ready to serve, top with an orange slice and another little drizzle of sauce. Enjoy!