Prep time 10 minutes
- 150g ground almonds
- 30g rice flour
- 3 eggs
- Juice and rind of 1 lemon
- 50ml honey
- A generous amount of poppy seeds
- 1 teaspoon of baking powder
Before you begin, pre-heat the over to 170 C. Then place all of the ingredients into a blender (apart from the poppy seeds) and blitz until a smooth consistency. Stir in the poppy seeds.
Pour evenly into a muffin tray having greased the bottoms of the cups lightly with butter/margarine. (Lightly being the key word here).
Bake for 25-30 minutes.
Use a skewer to check the cakes are baked through and then allow to cool before serving.