Honey, Lemon & Poppy Seed Cake

Thankfully, I do not have any dietary restrictions except the obvious self-imposed one of avoiding meat, poultry and seafood. Still, I do enjoy gluten-free options and like to offer up gluten-free recipes for my readers who do suffer from food allergies. Tthis recipe for a gluten-free honey, lemon and poppy seed cake is a perfect dessert to end a special meal I prepared last Friday. It's easy to prepare and is sweetened with a bit of honey.

On the menu with:
Mixed Greens with Blueberry Vinaigrette
Cheese and Herb Fritters with Tomato Balsamic Jam

Gluten-Free Honey, Lemon & Poppy Seed Cake

Recipe by Lisa Turner Published on April 3, 2008 Fragrant, soft and moist, and lightly sweetened, this gluten-free loaf is a great guilt-free treat or dessert Preparation: 10 minutes Cooking time: 30 to 40 minutes Print this recipe Ingredients: 3 eggs 3 to 4 tablespoons honey 3/8 cup olive oil grated zest from 1 lemon (1 tablespoon) juice from 1/2 large lemon (1 1/2 tablespoons) 4 1/2 oz (125 g) ricotta cheese 3/4 cup almond flour 1 3/4 cup rice flour 1 teaspoon baking powder 3 to 4 tablespoons poppy seeds Instructions: Preheat an oven to 350°F and grease a 9-inch loaf pan. In a large mixing 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 flours 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 for 30 to 40 minutes or until the cake is browned and a cake tester comes out clean. Makes 6 to 8 servings