Bolos de arroz (Rice cakes)

Makes 8 200g rice flour 60g plain wheat flour 1½ tsp baking powder ¼ tsp salt 100g butter, at room temperature 180g caster sugar 4 eggs juice and zest of 1 lemon

Grease eight cupcake tins and line the sides with 20cm x 5cm strips of baking paper. Heat the oven to 180°C. Mix the flours, baking powder and salt and set aside. Beat the butter and sugar together until fluffy, then beat in the eggs one at a time. Stir in the lemon juice and zest, then the flour mix. Spoon the batter into the tins (about two-thirds up to the top of the paper edge) and sprinkle with more sugar. Bake for 25 minutes until well risen and golden. Cool on a wire rack.