Healthy Picks: Citrus Poppy Seed Cake
What better way than to surprise someone you care about than with a special breakfast or a delicious dessert?
In March's Healthy Choice, our nutritionist, Filipe Ferreira, suggests a tasty Citrus Cake with Poppy Seeds. Covered with a delicious cream, this option promises to be an excellent choice for various moments of your day, from breakfast to lunch.
This month's suggestion features seasonal fruits: citrus fruits. Rich in Vitamin C and full of antioxidants, oranges, tangerines and clementines combat premature aging and even reduce the duration of colds.
Put your hands to work and share the end result with us!
100 g of butter
50 g of coconut oil
50 g of corn oil
150g brown sugar
50 g of rice syrup
100 ml of tangerine juice
200 g wheat flour
100 g of spelled flour
1 teaspoon vanilla paste
Zest of 1 orange, 1 tangerine, 1 clementine
2 tea spoons of baking powder
3 tablespoons of poppy seeds
250 g of mascarpone cheese
126 g quark cheese
125 g Greek yogurt
3 tablespoon rice syrup
1 dessert spoon of orange blossom water
Citrus zest q.b.
Turn on the oven at 180ºC. In a bowl, mix the flours with the poppy seeds and the baking powder. Beat the butter with the oils, sugar, citrus zest, vanilla and salt for about 5 minutes until creamy. Add eggs one at a time and beat well between each addition. Then add the rice syrup. Add the flour, alternating with the tangerine juice, beating until smooth. Place on a baking tray lined with parchment paper and bake for about 40 minutes or until a skewer comes out dry. Unmold and let cool on a rack.
To make the cream, combine the mascarpone cheese, quark cheese and Greek yogurt. Add the syrup, orange blossom water and a little citrus zest and stir again until smooth. Spread the cream over the cake and sprinkle with a little citrus zest.