Lemon Poppy Seed Bundt Cake
A soaked einkorn Bundt cake flecked with poppy seeds and drenched in a bubbly lemon syrup, made in the pressure cooker.
Ingredients
| 2 cups | 480 ml | all-purpose einkorn flour |
| 3/4 tablespoon | 11 ml | lemon juice |
| 1 1/2 cups | 360 ml | full fat coconut milk or whole milk or dairy-free milk of choice |
| 4 tablespoons | 60 ml | poppy seeds |
| 1/2 cup | 120 ml | coconut oil, barely melted |
| 1 1/4 cup | 300 ml | sucanat or rapadura |
| 1/2 teaspoon | 2.5 ml | sea salt, scant |
| 2 | organic or pastured eggs | |
| 2 teaspoons | 10 ml | baking powder |
| 3 teaspoons | 15 ml | lemon peel |
| 1/3 cup | 80 ml | lemon juice (for syrup) |
| 1/3 cup | 80 ml | sucanat or rapadura (for syrup) |
Instructions
- Add flour, lemon juice, milk, and poppy seeds to a large mixing bowl.
- Stir until combined.
- Cover with a tea towel or plate and let sit out at room temperature for 6 to 8 hours or overnight.
- Once soaking stage is over, add the rest of the cake ingredients.
- Stir until combined.
- Put 2 cups water and trivet in insert pot of pressure cooker.
- If using an electric pressure cooker, set to Saute function so water will heat up. Or with a stovetop cooker, put on burner over medium heat.
- Grease and flour bundt cake pan.
- Pour in cake mixture.
- Using a foil sling, carefully lower bundt pan into pressure cooker.
- Put on the lid of your cooker, checking that the seals and all components are in good shape, including being in the sealing position.
- If using an electric cooker, set to high for 50 minutes. Or if using a stove-top cooker, bring to high pressure and maintain pressure for a cook time of 50 minutes.
- Once cycle is complete, if using an electric cooker, hit the Cancel button to turn off the heat. With a stove-top cooker, remove from heat.
- Let pressure cooker sit, undisturbed, for 10 minutes to naturally depressurize.
- Then quick release pressure.
- Remove bundt pan carefully using foil sling.
- Then remove trivet and pour out water from inside insert pot of pressure cooker.
- To make the syrup, combine lemon juice and sucanat in insert pot of pressure cooker.
- If using an electric pressure cooker, set to Saute function. Or with a stovetop cooker, put on burner over medium heat.
- Bring syrup to a boil and stir constantly for about 2 to 3 minutes, until completely bubbly.
- Remove from heat and let bubbles settle.
- Poke 6 to 9 small holes in the bottom of the cake.
- Then drizzle syrup over cake, still in bundt pan.
- Let cake cool completely before tipping onto a plate.
- If desired, reserve some syrup to drizzle over cake and garnish with fresh lemon zest just before serving. Enjoy!