Thursday, 12 June 2014

Almond Lemon Syrup Cake (Gluten free)

This cake is wonderfully moist, keeps for ages in the fridge, can be served in small pieces as a slice or in a more generous portion for dessert. If serving as a dessert add a drizzle of the syrup and, for a little more indulgence, serve with thick cream and berries. It can be made in the food processor and plain flour can be used.

Almond Lemon Syrup Cake
(gluten free)
4 eggs
2/3 cup   caster sugar
250g butter
1 ½ teaspoons vanilla
1 tablespoon finely grated lemon rind
1/4 cup gluten free flour
200g almond meal (1 1/2cups)
1 ½ tsp baking powder

Lemon Syrup
1/2 cup sugar
½ cup lemon juic
½ cup water

Heat oven to 160C fan forced.

Cream the butter & sugar until light and fluffy.

Mix in the eggs, essence, rind and baking powder.

Add flour, almond meal to mixture and mix well.

Evenly spread mixture into a greased and lined slice tin and bake for approx 35 minutes. Cake should be golden brown and feel set and starting to shrink away from the edges.

Pierce cake with a skewer all over and pour over 1/3 - 1/2 the syrup.

Allow to cool in tin

Boil all ingredients for syrup until slightly thickened, pour about one third of hot syrup over cake, keep the rest for serving.

*A greased and lined 20cm cake tin may be used, however, the cake will take longer to bake.

** plain flour can be substituted for the gluten free flour


  1. which wheat-free flour blend do you prefer? I've tried many (sorghum, rice, oat and xanthum gum, etc) and have had a 'meh' reaction to all of them so far. This cake looks fabulous.

  2. Hi Diana,
    Have sent you an email to answer this question.