Eleanor Ozich's Mandarin & poppyseed cakes


4 mandarins
2 cups ground almonds
1/3 cup honey
4 free range eggs
1/4 cup poppy seeds, plus a little extra for sprinkling
1 tsp baking soda
1 tbsp apple cider vinegar

1/2 cup coconut yoghurt, natural yoghurt or mascarpone for topping.




Place whole mandarins in a large saucepan and cover with water. Bring to the boil and boil for 1 hour. Drain and then allow to cool.

Preheat the oven to 160°C and grease 12 muffin tins with butter or coconut oil.  Place mandarins  in to a food processor (skin pith, flesh and all). Blitz until smooth. Add the remaining ingredients and blitz again until smooth.

Pour in to the prepared muffin tins and bake for 20-25 minutes or until a skewer comes out clean.  Allow to cool completely before removing from tins.

Once cooled, turn upside down, and top with coconut yoghurt, natural yoghurt or mascarpone, and a sprinkle of poppy seeds.

Makes 12 small cakes.

*gluten free
*grain free
*wheat free
*dairy free
*refined sugar free