These gluten-free mini cakes are just so cute! 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.
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.