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low-cal lemon syrup cake
serves 15 | prep 10 mins (+ cooling) | cooking 35 mins
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150g butter, chopped
80ml (1/3 cup) maple syrup, plus extra 3 tbs
2 tsp vanilla extract
1 lemon, rind finely grated, juiced
2 eggs
155g (1 cup) cauliflower flour
70g (1/2 cup) coconut flour
70g (1/2 cup) gluten-free cornflour
21/2tsp gluten-free baking powder
2 tsp xanthan gum
375ml (11/2cups) kefir
Lemon thyme leaves, to decorate & infuse Lemon geranium leaves, to decorate & infuse
Edible flowers, to decorate
Thick natural yoghurt, to serve (optional)
1 Preheat oven to 180°C/160°C fan forced. Grease a 27.5 x 16cm slice pan and line the base and sides with baking paper.
2 Use electric beaters to beat the butter in a bowl until pale and creamy. Add the maple syrup, vanilla and lemon rind. Beat until well combined (it may look curdled).
3 Add the eggs, 1 at a time, beating well after each addition. Combine the cauliflower and coconut flours, cornflour, baking powder and xanthan gum in a separate bowl. Gradually fold into the butter mixture, alternately with the kefir. Stir until smooth. Spoon mixture into the prepared pan and smooth the surface.
4 Arrange some thyme, geranium leaves and flowers on top of the cake mixture, pressing down lightly to secure. Bake for 35 minutes or until golden and a skewer inserted into the centre comes out clean. Set aside in pan to cool slightly.
5 Meanwhile, combine the extra maple syrup and 60ml (1⁄4 cup) lemon juice in a small saucepan over medium-low heat. Add a few more thyme and geranium leaves. Simmer gently for 2-3 minutes or until the mixture reduces and thickens slightly.
6 Pour syrup over the cake. Set aside to absorb syrup and cool completely. Cut cake into 15 pieces. Serve plain or with yoghurt, if using.
“These little cake squares are absolutely delightful. They're the perfect sweet treat to have with my afternoon cuppa. Pretty, too!” UnaDun
NOTE
Cauliflower and coconut flours, as well as xanthan gum are available in the