Lovely lemony sponge cakes, studded with dried blueberries and topped with lemon icing - being intolerant/allergic to gluten and dairy doesn't seem so bad after all!
75g Caster Sugar
80g Rice Flour
50g Ground Almonds
2 Tsp Gluten Free Baking Powder
Finely Grated Zest of 2 Lemons
100g Olive, Rapeseed or Sunflower Oil
2 Medium Eggs
100ml Rice Milk
60g Dried Blueberries
250g Fondant Icing Sugar
Approx 30ml Lemon Juice
Food Colouring Paste
Sugar Flowers or Other Decorations
You will need 12 large cup cake cases and a 12 hole bun or muffin tin.