Gluten-free lemon and almond syrup cakes

  • 25 mins cooking
  • Makes 6 Item
  • Print


Gluten-free lemon and almond syrup cakes
  • 80 gram butter, softened
  • 1 cup (220g) caster sugar
  • 3 eggs
  • 1 1/2 cup (180g) ground almonds
  • 1/3 cup (60g) rice flour
  • 2 tablespoon flaked almonds
  • 1/2 cup (125ml) lemon juice
  • 1/2 cup (125ml) water


Gluten-free lemon and almond syrup cakes
  • 1
    Preheat oven to 180°C. Grease a 6-hole oval friand pan.
  • 2
    Beat butter and 1/2 cup sugar in a small bowl with electric mixer until light and fluffy. Beat in eggs, one at a time (mixture will curdle at this stage, but will come together later). Stir in ground almonds and flour.
  • 3
    Divide mixture into pan holes; sprinkle with flaked nuts. Bake about 25 minutes.
  • 4
    Meanwhile, make lemon syrup. Stir juice, remaining sugar and water in a small saucepan over heat, without boiling, until sugar dissolves. Bring to the boil. Boil, uncovered, without stirring, about 10 minutes or until syrup thickens. Pour syrup into small heatproof jug.
  • 5
    Stand cakes in pan 5 minutes before turning, top-side up, onto wire rack over tray. Pour hot lemon syrup over hot cakes.

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