Ingredients

• 110g brown rice
• 30g tapioca pearls
• 60g potato flour
• 1.5 tsps baking powder
• 1/2 tsp salt
• 1/2 tsp xanthun gum
• 200g raw sugar
• Peel of 1 lemon
• 2 eggs
• 120g milk of choice (I used almond)
• 105g avocado oil (of grapeseed/coconut/vegetable)
• 1 tsp vanilla extract

Lemon curd

• 80g coconut oil
• 80g coconut sugar
• zest of 1 lemon
• 45g lemon juice
• 2 eggs

1. Preheat an oven to 175°.  Line a square baking tin with baking paper.
2. Place rice & tapioca pearls into bowl. Place a sheet of paper towel over the top of the bowl & place lid on top. Mill for 1.5 minutes speed 9.
3. Add remaining dry ingredients & mix for 5 seconds speed 5. Set aside.
4. Add sugar & lemon peel to your bowl & blitz for 8 seconds speed 9 or until resembles wet sand. Add remaining ingredients & mix for 10 seconds speed 5.
5. Pour into prepared tin & bake for 33 minutes or until a skewer inserted comes out clean. 
6. With 10 minutes remaining on the timer start making your lemon curd by adding your peel & sugar to your bowl & blitz for 10 seconds speed 9.
7. Insert butterfly & add remaining ingredients for the curd & cook for 8 minutes 80 degrees speed 3. 
8. Take your cake out of the oven & poke with the back of a wooden spoon. Pour over hot curd to cover all the holes & allow to cool in your turned off oven for 30 minutes. Then refrigerate for an hour before serving.
9. Cut into 12 pieces & serve with cream if desired.