Gluten-Free Honey, Lemon, Poppy Seed Cake

This recipe was on that vegetarian website I mentioned below, yummy :) will definitely try it and just managed to investigate that instead of ricotta I could use soft goat's cheese, so lactose intolerance box ticked, hay-method box not so much in this case, but it's part of the balance :)

3 eggs
3 - 4 tablespoons of honey
grated zest from one lemon
juice from half a large lemon
3/8 cup (100 ml) of oil, preferably a mellow tasting oil
4.4 ounces of ricotta cheese
3/4 cup of almond flour
1 3/4 cup of rice flour
1 teaspoon of baking powder
3 - 4 tablespoons of poppy seeds

Grease a loaf or cake pan.

In a medium-large bowl, whisk together the eggs and honey for a few minutes. Add the oil, lemon zest, lemon juice and ricotta. Stir until well combined.

Add the almond and rice flour to the bowl, along with the baking powder and stir for another minute or two or until combined. Stir in the poppy seeds.

Transfer the batter to the prepared loaf pan and bake in a preheated 350 degree oven for 30 - 40 minutes or until the cake is browned and a cake tester comes out clean.

Serves 6 - 8

Posted in: