The rain is pouring outside and it’s cold. Ugg boot cold (much to the husband’s disgust). It’s that time of the year when ice-cream is accompanied by a hot pudding. I find myself craving something to warm the cockles and boost the old immune system, or at least my gloomy mood.
Lemons, oranges and mandarines are practically dripping off the trees. Everywhere in my suburb all I can see is citrus fruit in full display. If only my tree’s would hurry up and fruit....
Lemon Syrup Cakes are by far one of my favourite winter desserts. These little darlings are gluten-free and can be made hours before serving, and simple popped in the oven when ready to cook.
Lemon Syrup Cakes - Serves 4
- 3 lemons
- 75g of butter, room temperature
- 1/3 cup of vanilla sugar
- 2 free-range eggs
- 1/3 cup of rice flour
- 2/3 cup of almond meal (I get a cup of organic toasted almonds and toss them in my spice grinder. You could use sprouted almonds too.)
- 1/4 desiccated or shredded coconut
- 2 teaspoons of baking powder
- 1/3 cup of organic rapadura sugar (or any other brown sugar)
- Preheat your oven to 200 degrees celsius. Grease four small ramekins.
- Zest and juice your lemons. Reserve your lemons juice for the syrup.
- Using electric beaters, combine your vanilla sugar and butter until creamy. Add one egg at a time, beating until mixture is smooth.
- Using a wooden spoon, gently combine your egg-butter mixture with your zest, rice flour, almond meal, coconut and baking powder.
- Evenly spoon your mixture into your greased ramekins. You can place your ramekins in the fridge until you’re ready to bake.
- Place your filled ramekins in an oven-proof dish and fill the dish with boiling water, (about 1.5cm high). Place a lid on your dish (if you don’t have one, invert a baking tray) and pop in the oven for 15-20 minutes. Keep an eye on the cakes, they will rise quickly.
- Whilst your cakes are rising, place your reserved lemon juice and rapadura sugar in a non-stick pot on the stove on high heat. Bring your syrup to the boil and wait for bubbles to form. Once this occurs the syrup is caramelised and ready to be poured onto the cakes (you can make the syrup prior and reheat on the stove when the cakes are ready).
- Remove the cakes from the oven and slowly pour the syrup onto the cakes. Do this slowly so the cakes have time to absorb the syrup. You could start doing this whilst the cakes are in the oven - basting like it’s a roast chicken.
Lemon Syrup Cakes are best served hot from the oven with Crème Chantilly or Vanilla Bean Ice-Cream. Enjoy!