I used a mini silicone bundt mould from silikomart. If you do not have a bundt tin, you could make them as cupcakes. If you want a zesty kick, you can add more lemon rind to the cake batter and/or drizzle the mini cakes with a lemon and icing sugar glaze before serving. I wrap them in gift bags to present to my loved ones, so prefer not to ice them. They will last for a week stored in an airtight container.

Method:

• Pre-heat the oven to 170°C (150°C fan-assisted).
• Beat the eggs in a large bowl and add the honey or agave nectar, rapeseed oil, Greek yogurt and the lemon juice and rind. Mix until smooth.
• Sift the brown rice flour, baking powder, vanilla, poppy seeds and salt, and stir until thoroughly combined.
• Gradually stir the dry mixture into the wet ingredients by hand and incorporate until blended.
• Pour it into a jug, then divide the mixture evenly into the bundt cake moulds, almost to the top. (You can bake the cakes in batches if you do not have enough moulds. I use two 6-hole moulds and bake a second (and third) batch after I’ve released the cooled cakes from the moulds.
• Bake for 25-30 minutes until a tester inserted near the centre comes out clean. Cool in the moulds for 10 minutes, then remove to a wire rack to cool completely and use the moulds to bake the remaining mixture.

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