Preheat the oven to 200 degrees. Line a cupcake tray with cupcake wrappers.

Add 3 eggs to a large mixing bowl along with the coconut palm sugar, olive oil, and the zest and juice of one lemon.

Beat this together until well combined and then mix through the remaining dry ingredients; poppy seeds, baking powder, almond meal and tapioca flour.

Spoon the batter into each cupcake wrapper until you have filled each one and have no batter left.

Cook in the oven for 20 minutes until golden brown.

While the cupcakes are cooking in the oven you can prepare the icing.

Add the cashew nuts, honey, lemon zest and juice to a food processor, and blitz until you have a smooth and creamy spread.

Once the cupcakes have cooled, gently spread the cashew and lemon icing on each cake and sprinkle some poppy seeds on top.