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Almond meal cake ( Gluten-free lemon syrup cake)

By: Unknown
Region: Indian
Dish:Vegetarian - Others
Servings: 10
Time to Prepare: 40 Mins


155g (1 1/2 cups) almond meal
70g (1/2 cup) gluten-free cornflour
75g (1/3 cup) raw sugar
35g (1/3 cup) desiccated coconut
40g (1/4 cup) millet flour
40g (1/4 cup) MasterFoods® Sesame Seeds
2 teaspoons baking powder
110g (1/2 cup) coconut oil, melted
3 eggs
1 lemon, rind finely grated, juiced
2 teaspoons vanilla essence
Large pepitas, to decorate
Flaked almonds, to decorate
Natural sliced almonds, to decorate
3-4 finger limes, pearls removed, reserved, to decorate (optional)
Edible flower petals, to decorate (optional)
Coconut yoghurt, to serve (optional)


2 tablespoons raw sugar
60ml (1/4 cup) fresh lemon juice


Preheat the oven to 170C/150C fan forced. Grease and line the base and side of a deep, round 20cm (base measurement) cake pan with baking paper.

Place the almond meal, cornflour, sugar, coconut, millet flour, sesame seeds and baking powder in a large bowl. Make a well in the centre. Add coconut oil, eggs, lemon rind, 60ml (1 ⁄4 cup) lemon juice, vanilla and 60ml (1 ⁄4 cup) water. Stir with a large metal spoon until just combined. Pour the mixture into the prepared pan. Smooth the surface. Use the pepitas and almonds to decorate the top of the cake in floral patterns. Bake cake for 40-45 minutes or until a skewer inserted in the centre comes out clean. Cool in pan for 10-15 minutes, then turn onto a wire rack set over a baking tray.

For the syrup, place sugar, lemon juice and 80ml (1 ⁄3 cup) water in a small pan. Stir over low heat until sugar dissolves. Increase heat and simmer for 3-5 minutes or until the syrup thickens slightly.

Pour the syrup over the warm cake. Decorate with lime pearls and flower petals, if using. Serve with coconut yoghurt, if you like.


Try your hand at this stunning gluten-free cake with a drippy lemon syrup.

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