I was lucky to receive a bag of limes so I put them to good use in this tangy cake. Of course you can use lemons or oranges instead. You can make the cake with or without the syrup and with or without the icing, or just by itself - all options work just fine!

Wet ingredients:
200ml non-dairy milk (I used rice)
1/4 c coconut oil, melted
1/2 c natural sweetener (I used maple and rice syrup)
4 tbsp lime juice, about 1/4 c
2 tbsp lime zest
1 tsp vanilla extract
pinch salt

Dry ingredients:
1 1/4 c ground almonds
1 1/4 c gluten-free flour
2 tsp baking powder
1/4 tsp baking soda
2 tbsp poppy seeds, optional

For the syrup:
2 tbsp lime juice
4 tbsp maple or rice syrup

For the drizzle:
1/2 c icing sugar
enough lime juice to make drizzle icing
1 tbsp lime zest

Preheat oven to 180C. Line a 20cm cake tin with baking paper.

Mix all the wet ingredients in a large bowl. Add the dry ingredients and mix well. Pour into your tin and bake for 25-30 min until cooked through.

While the cake is still warm, poke holes in the top with a thin skewer. Pour over the syrup. Loosen the cake in the pan so the syrup doesn't stick the cake to the pan.

Transfer to a wire rack once the syrup has seeped in.

Once completely cooled drizzle over icing and zest.