Recipe Lemon-Poppy Marble Cake low-carb gluten-free
Juicy, refreshing and simply pretty to look at – and also jerk-over in the oven!
- 100 g Dr. Almond Cake Magic baking mix
- 100 g cream (or milk)
- 200 g curd cheese (20% fat) (or low fat quark)
- 6 eggs medium
- 4 Tbsp lemon juice
- 20 drops lemon aroma
- 75 g Dr. Almond Poppy Seed Filling
- 175 g milk
- Preheat oven to 175 °C.
- Mix the poppy seed filling with milk and allow to swell for 10 min.
- Beat together the Cake Magic baking mix with eggs, cream, quark, lemon juice and lemon flavour.
- Line a cake tin with baking sheet and dollop the lemon and the poppy cake mixes into the tin alternately. Finally take a butter knife and swirl through the batter to marble it (this way, you’ll get a nice pattern).
- Bake at 175 °C for about 75 min (fan-assisted) or for about 85 min (top and bottom heat).
Nutritional values per portion (12 servings)
| Calories | 124 kcal | |
| Carbohydrates | Â 2g | |
| Total Fat | Â 7g | |
| Protein | Â 9g | |
| Dietary Fiber | Â 6g |