Sunday magazine Recipe: gluten-free lemon and lime cakes with orange blossom syrup


 This is a recipe you should memorise because it's so simple and easy to adapt. 

You might recognise a few of my variations. These little citrus cakes are gluten free when made with buckwheat flour, but you could use spelt or regular flour. The orange blossom and honey syrup add a beautiful floral element. 


Makes 12

200g butter, softened
200g caster sugar
1 tsp vanilla extract
4 organic eggs
200g ground almonds
50g buckwheat flour
zest and juice of 1 large lemon
zest and juice of 1 large lime

Orange blossom syrup:
3 tbsp orange blossom water
3 tbsp water
4 tbsp honey

12 cubes Turkish delight, cut into quarters
freshly grated lime and/or lemon zest 

Preheat oven to 175C fan bake. Grease 12 holes of a friand or regular cupcake tray. It pays to line the base of each with an oval of baking paper.

In the bowl of an electric mixer, cream butter and sugar until pale, light and fluffy. Add vanilla and then eggs, one at a time, beating between each. Add ground almonds and flour until combined. Fold through the citrus zest and juice. Stop electric mixer once all ingredients are combined. Do not over mix.

Divide batter between friand holes. Bake for 25-30 minutes or until golden in colour, springy to the touch and a skewer inserted in the centre comes out clean. Cool for around 10 minutes before turning onto a rack.

Meanwhile, make the orange blossom syrup. Combine all ingredients in a saucepan and heat for 20 minutes until mixture has thickened and reduced. Once cakes are cool, spoon some syrup onto each. 

Top with cubes of Turkish Delight. Serve immediately with Greek yoghurt or mascarpone. Store in a cool, dry place in an airtight container for up to 3 days.

Photo: Emma Boyd

RecipesJordan Rondel