(Bergamot) Lemon Poppy cake

Yesterday, I baked a Lemon and Poppy Seed Cake from Sweet by Yotam Ottolenghi and Helen Goh. This recipe, known as the National Trust version, is one I’ve made many times before. This time, however, I adapted it for myself, using xylitol instead of sugar to enjoy it without causing a significant spike in blood sugar.

The result was fantastic—moist, beautifully crumbed, and full of flavor. You wouldn’t guess it was sugar-free based on its texture or taste. To enhance the citrus notes, I used bergamot lemon zest, which gave it an extra fragrant and flavorful boost.

How I Made It

I reduced the recipe quantity since I was baking a smaller cake just for myself and used 1lb card loaf mould.

Ingredients

• 2 small eggs

• 100g xylitol

• 60ml double cream

• 50g unsalted butter

• 5g poppy seeds

• 1 tablespoon bergamot lemon zest (or lemon zest)

• 90g plain flour

• 3/4 teaspoon baking powder

• Pinch of salt

Glaze

• 1 tablespoon bergamot lemon marmalade

Method

1. Preheat the oven to 180°C/160°C Fan/Gas Mark 4. Grease the loaf tin.

2. In the bowl of an electric mixer, whisk the eggs and xylitol on medium-high speed for about 2 minutes until pale and frothy.

3. Add the cream and continue whisking for another 2 minutes until the mixture thickens slightly and turns pale.

4. Meanwhile, melt the butter in a small saucepan over low heat, then add the poppy seeds and lemon zest. Set aside.

5. Sift the flour, baking powder, and salt together in a bowl. Using a rubber spatula, fold the dry ingredients into the egg mixture.

6. Gently fold in the butter, poppy seeds, and zest until well combined.

7. Spoon the mixture into the loaf mold, filling it three-quarters of the way up the sides.

8. Place the tin on a baking tray and bake for about 40 minutes, or until a skewer inserted into the center comes out clean.

9. While the cake is still warm, microwave the marmalade on low for 1 minute to warm it, then brush it over the top of the cake.

10. Let the cake come to room temperature before serving.

This adaptation turned out so well that I’ll definitely be making it again. The bergamot lemon zest really elevated the cake, making it feel even more special. A perfect treat for an afternoon break!

Since I used a total of 100g xylitol and the cake yields 8 slices, each serving contains approximately 12.5g of xylitol.