Lemon Poppy Seed Cake
5 tbsp. linseed
1 cup apple juice
2 cups whole wheat flour
1 cup unbleached white flour
½ cup poppy seeds
4 tsp. non-aluminium baking powder
2 tsp. finely minced or grated lemon peel
½ tsp. sea salt
½ cup canola or safflower oil
¾ cup maple syrup
½ cup freshly squeezed lemon juice
For the glaze (optional)
2 tbsp. maple syrup
3 tbsp. lemon juice
Set the oven to 180°C
Brush the oil onto bottom sides and centre of a 9 inch tube pan. Dust lightly with flour, tip out the extra, and set aside.
In a blender, grind the linseed. Add the apple juice and process until you achieve a slightly gummy mixture, about 30 seconds. Set aside.
(this process does not work so well in a food processor, but it can be done. First grind the flax seeds in a spice or coffee grinder. Combine with water in the bowl of processor and spin until slightly thickened, about 60 to 90 seconds.) A third alternative is to whisk the mixture vigorously by hand about 100 times. Tip the mixture out into a measuring cup or small pitcher and set aside.
In a large bowl, combine the flours, poppy seeds, baking powder, lemon peel, salt.
In a blender or processor, blend the oil and maple syrup for about 15 seconds. Add the lemon juice and then the linseed mixture, processing for about 10 seconds between additions.
Stir the liquid ingredients into the dry, mixing just until all the flour is absorbed. Transfer the batter to the prepared tin and gently smooth with a spatula.
Bake on the centre shelf of an oven preheated to 180c until the top bounces back to a gentle touch and a skewer inserted into the centre comes out clean. About 35 to 40 min. then run a knife along the outside and centre edges and unmold. Set the cake on a rack to cool completely.
If using the glaze, combine the maple syrup and lemon juice. Poke holes into the top of the cake with a toothpick, and brush the glaze onto the top of the cake. Brush the sides with any remaining glaze.