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.
*refined sugar free