Blueberry, Lemon and Almond Cake (gf) (df) (sf)

I baked this delicious cake yesterday to try out for my open day, it is so delicious and moist, with a crunch from the poppy seeds and a tang from the lemons. This cake is surprisingly spongy and sweet for a gluten, dairy (depending on the icing) and sugar free version. 
It's my ultimate dessert at the moment and I will definitely be making it many times over the christmas season!   

Ingredients:

4 cups (400 g) almond flour

3 tbsp poppy seeds

1/2 tsp salt

1 tsp baking powder

1/2 tsp baking soda

1/2 cup (120 ml) rapeseed oil/ mild olive oil

1/2 cup (120 ml) local honey

2 small organic lemons

3 large eggs (replace with chia seeds* if you are vegan)

2 cups (300 g) blueberries ( half for topping)

Glazing (or side dollop for each slice):

1 cup/240 ml (250 g) Greek yogurt,

2 tbsp local honey

1 tsp vanilla extract

Method:

Preheat oven to 180°C. Combine almond flour, poppy seeds, salt, baking powder and baking soda in a large bowl and set aside. Heat oil and honey in a sauce pan on very low heat until combined. Grate the zest from the 2 lemons and add it to the honey/oil batter. Divide lemons in half and squeeze the juice from three of the halves into the mixture, saving one half for the glazing. Add the batter to the bowl with the dry ingredients. Beat the eggs and then fold them into the batter together with 1 cup of the blueberries. Stir gently around with a wooden spoon until combined. Grease a 8-inch spring form cake tin, and add the batter to it.

Bake for about 40-50 minutes (depending on size of the pan and oven), or until golden on the outside and baked all way through (you can cover the cake with tin foil during the last 15 minutes if it starts looking burned). Remove from oven and let cool for at least 30 minutes before removing the sides. 

Meanwhile, start making the glazing. Drain yogurt in a milk cloth or coffee filter for about 10 minutes. This is to make the yogurt less runny. Discard the water and combine the thick yogurt with honey, vanilla extract and the juice from the remaining lemon half. Leave to chill in the fridge. When the cake has cooled completely, cover it with glazing, top with the remaining blueberries and serve. You could also just serve the cake with blueberries and yogurt on the side.