Almond Poppyseed and Lemon Loaf (makes 1 large loaf)
- 225g caster sugar
- 200g dairy free margarine
- 4 eggs
- 50g rice flour
- pinch of xanathan gum
- 200g ground almonds
- 25g poppy seeds
- zest & juice of 2 lemons
- 1 tsp almond extract
Beat together the caster sugar and margarine until fluffy.
Add the eggs and rice flour and beat until well combined.
Stir in the xanathan gum, ground almonds, poppy seeds, almond extract lemon zest and juice (basically all of the other ingredients).
Pour into the prepared tin.
Bake for around 1hr until golden on top and set, and a skewer inserted comes out clean.
I covered it with a quick and easy icing made from a couple of tablespoons of plain soya yoghurt, to which I kept adding icing sugar until I reached a reasonable drizzling consistency. I also added a few drops of lemon extract for flavour. And to give it that classy edge, I decorated it with some jelly lemon and orange slices, which are usually well and truly in Mini-M's cake decorating territory!