Recipe:
Separate the egg yolks and, and in a bowl mix them with sugar, stir. Add the flower, the honey, the cinnamon, and lastly, the Extra Virgin Olive Oil, stirring until it is homogenous. Add the grated lemon rind and stir.
Whisk the yolks until they become fluffy and add this to the original bowl.
Grease small individual molds with the olive oil and dust it with flour. Fill ¾ of the each mold with the mixture.
Bake it in a hot oven at 150°C for 30 minutes.

Tips :
After taking the mold out of the oven, put a toasted almond on top of each one of the cakes. Serve them in cupcake wraps.