GLUTENFREE HONEY, LEMON AND POPPY SEED CAKE or TORTA CON MIELE, LIMONE E SEMI DI PAPAVERO SENZA GLUTINE

Do you ever feel like I do right now? I just would like to do a Herculean cleaning of our house, you know when he lead the flood through the stables of King Augias's as his fifth labour, he needs to clean the cattle stables in a day and does it by deviating two floods through the stables. Well that is exactly what I feel like doing right now here, no sorting, no decisions - just a lot less things. I don' t really understand why we have so many things floating around when other people seem to have nothing. How do they do it? We don't buy a lot of things but still this home is overflowing with this and that. We do have an exaggerated amount of books but most of them are kept in the small stables we have converted into a house, books do take up a lot of potential storing space and I like to blame the problem on them even though I know that I am unfair. Mary Poppins is all I say, Mary Poppins, she would know how to solve the problem!





GLUTENFREE HONEY, LEMON AND POPPY SEED CAKE or TORTA CON MIELE, LIMONE E SEMI DI PAPAVERO SENZA GLUTINE

3 eggs
3-4 generous tblsp honey, I use orange blossom honey but you can use any type
1 lemon, zest and the juice of half of it
100 ml/ 0.42 cup rice oil but you can use other oils as long as they don't have a pronounced flavour
125 g/ 4.4 oz fresh ricotta
100 g/ 3.5 oz almond flour
200 g/ 7 oz rice flour
1 tsp baking powder
3-4 tbsp poppy seeds

- Whisk eggs and honey for a couple of minutes. Add oil, the grated lemon zest and the juice and the mashed ricotta. Mix well.
- Add the flours and the baking powder and stir properly. Now you can either stir in the poppy seeds completely or just a little to create a nice swirly effect.
- Put the dough/batter in a greased cake tin and bake in a pre-heated oven (175°C/347°F)
for 25-30 minutes.