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Gluten-free lemon syrup cake
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Prep Time:
40 minutes
Cook Time:
50 minutes
Total Time:
90 minutes
Create a show-stopping gluten-free lemon cake with a luscious drippy syrup.
Ingredients:
  • 155g (1 1/2 cups) almond meal
  • 70g (1/2 cup) gluten-free cornflour
  • 75g (1/3 cup) raw sugar
  • 35g (1/3 cup) desiccated coconut
  • 40g (1/4 cup) millet flour
  • 40g (1/4 cup) sesame seeds
  • 8.00 gm baking powder
  • 110g (1/2 cup) coconut oil, melted
  • 3 eggs
  • 1 lemon, rind finely grated, juiced
  • 8.80 gm vanilla essence
  • Large pepitas, to decorate
  • Flaked almonds, to decorate
  • Natural sliced almonds, to decorate
  • 3-4 finger limes, pearls removed, reserved, to decorate (optional)
  • Edible flower petals, to decorate (optional)
  • Coconut yoghurt, to serve (optional)
  • 40.00 gm raw sugar
  • 60ml (1/4 cup) fresh lemon juice
Instructions:
  • Preheat your oven to 170C (150C fan forced) and prepare a deep, round 20cm cake pan by greasing and lining it with baking paper.
  • In a large bowl, combine almond meal, cornflour, sugar, coconut, millet flour, sesame seeds, and baking powder. Make a well in the center and add coconut oil, eggs, lemon zest, 60ml (1⁄4 cup) lemon juice, vanilla, and 60ml (1⁄4 cup) water. Gently stir with a large metal spoon until just mixed. Transfer the mixture to the prepared pan, smooth the top, and adorn it with pepitas and almonds in floral designs. Bake for 40-45 minutes until a skewer inserted in the middle comes out clean. Let cool in the pan for 10-15 minutes before transferring to a wire rack over a baking tray to cool completely.
  • In a small pan, combine sugar, lemon juice, and 80ml (1⁄3 cup) of water. Stir over low heat until the sugar dissolves. Increase heat and simmer for 3-5 minutes or until the syrup slightly thickens.
  • Drizzle the syrup over the warm cake, then garnish with lime pearls and flower petals if desired. Enjoy with a dollop of coconut yogurt, if preferred.

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