Directions

1. Grease and line the slow cooker insert with baking paper so that it reaches half way up the edges of the interior.

2. In a medium bowl combine almond meal, flour, baking powder and salt. Set aside.

3. In a separate bowl add butter and rice malt syrup. Beat using an electric beater until smooth and combined. Beat in eggs one at a time until creamy. Add lime juice and zest and beat on low until smooth. Add the flour mixture and continue to beat until smooth. Fold through poppy seeds.

4. Pour cake batter into slow cooker. Cover and cook on low for 3 – 3 1/2 hours or high for 1 1/2 - 2 hours until a toothpick inserted into the centre comes out clean. The edges of the cake should be browned and starting to pull away from the sides.

5. Allow cake to cool for 20 minutes in the slow cooker, and then lift out by pulling on the baking paper.

6. Cut cake into slices and serve warm with Zesty Coconut Butter, if you like.

To make Zesty Coconut Butter:

1. Blend coconut until it forms a spreadable mixture. This can take up to 10 minutes depending on your blender. Stir through the juice of half a lime. Add some zest if you like it extra citrusy.