Taken from 200 Light Sugar-free Recipes: Hamlyn All Colour Cookbook by Joy Skipper, published by Hamlyn, £4.99.
- 2 unwaxed lemons
- 100g ground hazelnuts
- 50g spelt flour
- 1tsp baking powder
- 2tbsp poppy seeds
- 3 eggs
- 5tbsp agave nectar, plus extra for drizzling
- 50g lightly salted butter, melted
- 50g sultanas
- You will need:
- 12-hole bun tin
- 12 paper cases
Line a 12-hole bun tray with paper cake cases. Cut one lemon into 12 thin slices. Put with the whole lemon in a small saucepan and cover with boiling water. Simmer very gently for 20-30 minutes until the slices are tender. Drain the slices and reserve. Cook the whole lemon for a further 15 minutes until soft and squashy. Drain and leave to cool.
Heat the oven to 180C, gas 4. Halve the whole lemon and discard the pips. Roughly chop, put in a food processor or blender and blend to a purée.
Mix the ground hazelnuts in a bowl with the flour, baking powder and poppy seeds. Mix the eggs with the lemon purée, agave nectar and melted butter and add to the dry ingredients with the sultanas. Stir until evenly combined.
Divide the cake mixture between the paper cases and place a reserved lemon slice on top. Drizzle each lemon slice with a little extra agave nectar.
Bake for 20 minutes, or until risen and lightly browned. Transfer to a wire rack to cool.