Citrus syrup cakes

Recipe: Citrus syrup cakes


  • 150g butter, softened
  • 1 2/3 cups caster sugar
  • 2 lemons, rind finely grated, juiced
  • 2 oranges, rind finely grated, juiced
  • 2 limes, rind finely grated, juiced
  • 3 eggs
  • 1 cup gluten-free self-raising flour, sifted
  • 100g packet almond meal
  • 1 1/2 tablespoons milk


  1. Preheat oven to 170°C. Lightly grease an 8 x 1/2-cup capacity mini loaf pan or a 12 x 1/3-cup capacity muffin pan. Using an electric mixer, beat butter, 2/3 cup of sugar and 1 teaspoon each of lemon, orange and lime rind for 8 minutes, or until creamy.
  2. Add eggs, 1 at a time, beating well after each addition. Add flour, almond meal and milk to butter mixture. Mix. Spoon into pan. Bake for 20 minutes, or until a skewer inserted comes out clean. Stand for 5 minutes. Turn onto a wire rack over a baking dish.
  3. Place remaining sugar and 1/3 cup each of lemon, orange and lime juice into a saucepan over low heat. Stir until sugar dissolves. Increase heat to high. Bring to the boil. Boil, without stirring, for 8 minutes, or until syrup thickens slightly. Use a skewer to prick holes in tops of cakes. Pour warm syrup over warm cakes.

Number of servings (yield): 4

Meal type: dessert

Culinary tradition: USA (General)

My rating: 4 stars:  ★★★★☆ 1 review(s)