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Citrus syrup cakes
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Prep Time:
40 minutes
Cook Time:
20 minutes
Total Time:
60 minutes
Delightful gluten-free citrus cakes are perfect for any celebration.
Ingredients:
  • 150g butter, softened
  • 356.90 gm caster sugar
  • 2 lemons, rind finely grated, juiced
  • 2 oranges, rind finely grated, juiced
  • 2 limes, rind finely grated, juiced
  • 150.00 gm gluten-free self-raising flour, sifted
  • 100g packet almond meal
  • 30.90 gm milk
Instructions:
  • Preheat the oven to 170°C and grease either an 8 x 1/2-cup mini loaf pan or a 12 x 1/3-cup muffin pan.
  • Cream together butter, 2/3 cup of sugar, and 1 teaspoon each of lemon, orange, and lime rind using an electric mixer for 8 minutes until creamy. Then, add eggs one at a time, beating well after each addition.
  • Combine the flour, almond meal, and milk with the butter mixture. Mix well and transfer the batter to a pan. Bake for 20 minutes or until a skewer comes out clean when inserted. Let it rest for 5 minutes before flipping onto a wire rack over a baking dish.
  • In a saucepan over low heat, combine the leftover sugar with 1/3 cup each of lemon, orange, and lime juice. Stir until the sugar dissolves. Increase the heat to high and bring the mixture to a boil. Let it boil undisturbed for 8 minutes until the syrup slightly thickens.
  • Pierce the tops of the cakes with a skewer and drizzle warm syrup over them while they are still warm.

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