Raspberry Red Beet Glaze Raspberry Lemon Poppyseed Cake
What could be more beautiful than this red-licious Dairy-Free Raspberry Lemon Poppyseed Cake topped with Raspberry Red Beet Radish Glaze? Perfect combo of lemon poppyseed, raspberry jelly, white chocolate mousse and raspberry red beet & radish glaze using Suncore Foods® Red Beet Powder and Suncore Foods® Ruby Red Radish Powder! Many of you will love this cake too, so let's roll up your sleeves and rev up your mixers and make this eye-catching vibrant red cake as your weekend project at home.
1 cup (120g) all purpose flour
1 1/2 tbsp (13g) poppy seeds
3/4 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1/4 cup & 2 tbsp (93g) dairy free yogurt
1/4 cup & 2 tbsp (90g) freshly squeezed lemon juice
1/2 cup (100g) sugar of choice
1/4 cup (55g) melted dairy free butter or coconut oil
Zest of 1 lemon
150g coconut whipping cream
1/2 tsp agar agar powder
35g sugar of choice
150g dairy free white chocolate
175g whipped coconut cream
100g raspberry juice
135g sugar of choice
135g corn syrup
90g condensed coconut milk
1 tsp agar agar powder
115g dairy free white chocolate
2 tsp Suncore Foods® Ruby Red Radish Powder
1 tsp Suncore Foods® Red Beet Powder
1. Cake — In a mixing bowl, combine dry ingredients. In a medium bowl mix together wet ingredients. Fold the mixture with a spatula to incorporate. Pour the batter into prepared pan. Bake at 175c oven for 30-35 mins or until a toothpick comes out clean. Let cool completely.
2. Mousse — Bring 150g coconut cream to a boil, add in agar powder and cook until dissolved, whisking constantly. Pour hot cream over the white chocolate and whisk until smooth. Allow mixture to cool to room temperature. Add in the 175g whipped coconut cream and mix until smooth.
3. Glaze — In a saucepan, add the raspberry juice, sugar and heat over medium-low heat, stirring occasionally. When mixture begins to simmer, add the condensed milk, corn syrup, agar powder and dissolved Suncore Foods® Ruby Red Radish Powder and Suncore Foods® Red Beet Powder. Keep stirring until agar completely dissolve. Take it off the heat, and whisk in white chocolate until well-mixed. Pass the glaze through a fine strainer to remove any lumps. Leave the glaze to cool completely.