Recipe Name Lemon and poppy seed traybake Submitted by Guest Recipe Description Lemon and poppy seed traybake Quantity 0 Quantity Unit Prep Time (minutes) 30 Cook Time (minutes) 40 Ready In (minutes) 70

Ingredients Amount Measure Ingredient 2 1/2 cups butter, softened 2 1/2 cups sugar 1 2/3 cup coconut flour 1 1/2 cup rice flour 2 teaspoons baking powder 4 large eggs 4 tablespoons milk 4.9 teaspoons poppy seeds Steps Sequence Step 1 Pre-heat the oven to 180C/160Fan/Gas 4. Grease and line a 30 x 23 x 4cm (12" x 9" x 1 1⁄2") traybake tin or roasting tin with greased parchment paper. 2 Using a zester remove the zest from one lemon and set aside for garnish. Finely grate the rind from the other lemon. Measure all the ingredients into a large bowl, add the grated lemon rind and beat well by hand or with an electric hand whisk for about 2 minutes until well blended. Turn the mixture into the prepared tin and level the top. 3 Bake in the pre-heated oven for about 35-40 minutes or until the cake is shrinking from the sides of the tin and springs back when pressed in the centre with your fingertips. Leave to cool in the tin. Once cool turn out and remove paper. 4 For the icing, mix together the lemon juice, sieved icing sugar and mint to give a coating consistency. Spread out evenly over the cake sprinkle with reserved lemon zest and leave to set.