Lemon Poppy Bundt Cake with Raspberry Glaze (gluten free)

• 2 eggs
• 1/4 cup / 50 g extra virgin coconut oil , melted
• ½ cup of honey
• 2 organic lemons, juice and zest
• 1 teaspoon pure vanilla extract or vanilla powder (optional)
• 1 ½ cups rice flour (or spelled)
• 1 tablespoon poppy seeds
• 1 ½ teaspoons chemical yeast
• ½ teaspoon bicarbonate of soda
• ¼ teaspoon salt

• 2 tablespoons extra virgin coconut oil, melted
• 2 tablespoons lemon juice
• 2 tablespoons of honey
• 2 tablespoons coconut milk
• 1 teaspoon of freeze-dried raspberry powder
• 1 teaspoon pure vanilla extract or vanilla powder (optional)
• Pinch of salt
• 1 teaspoon freeze-dried raspberry powder to sprinkle on top (optional)
• For an especially striking pink color, you can add a small piece of beetroot and beat all the ingredients with the mixer until smooth.

1. Preheat the oven to 180ºC.
2. In a medium bowl , add the eggs, melted coconut oil, honey, lemon zest and juice, as well as vanilla extract (if using).
3. Beat, until it is homogeneous.
4. Now add the rice flour, poppy seeds, chemical yeast, baking soda and salt.
5. Mix until everything is well incorporated.
6. Grease your mold with a little coconut oil and fill it three quarters full with the dough.
7. Bake for 20 minutes or until a skewer comes out clean (you can also use a Nordic Ware cake thermometer ).
8. Meanwhile, prepare the glaze. Mix all the ingredients in a bowl.
9. When the cake is ready, leave it in the mold for 8 minutes, then turn it out of the mold.
10. Let cool completely until covered with glaze.

Nordic Ware bundt pan duet pan and airtight glass jars Luigi Bormioli

• You can omit the frosting, the cake is also delicious without it.
• If you have one of the large Nordic Ware molds, you have to double the quantities.
• If you get the whole freeze-dried raspberries (mine were), grind them into a powder in a mortar and pass through a fine strainer to remove the seeds.