Lemon and Cardamom Syrup Cake
This is the ultimate Lemon and Cardamom Syrup Cake. With an irresistibly moist citrusy sponge and a sweet-sticky syrup drizzle topping this cake really has it all. Plus the cake is vegan, refined sugar free and gluten free making it a showstopper cake suitable for all.
Servings: 10
Ingredients
For the cake
- 200 g gluten free flour can sub plain flour
- 50 g ground almonds
- 2 tsp baking powder
- 1/2 tsp xanthan gum omit if using plain flour
- 7 green cardamom pods split open and seeds ground (or 1tsp ground cardamom)
- 150 g coconut sugar
- 100 ml rapeseed oil
- 100 ml almond milk unsweetened
- Zest and juice from 2 lemons
For the drizzle
- 20 g maple syrup
- zest 1 lemon
- juice from 1/2 lemon
Instructions
- Grease and line a 20cm deep circular tin. Heat the oven to 180C/ fan 160C / gas 4.
- Sift the flour, baking powder and xanthan gum into a large bowl. Mix in the ground almonds and ground cardamom.
- In a second large bowl, beat the sugar and oil. Whisk in the milk, lemon juice and zest.
- Fold the wet ingredients into the dry. Pour the mixture into the baking tin and level off the top.
- Bake for 30 minutes or until skewer inserted into the middle of the cake comes out clean.
- Meanwhile make the drizzle by mixing the maple syrup, lemon juice and lemon zest.
- Remove the cake. from the oven and leave to cool in the tin for 30 minutes. Turn out onto a wire rack. Use a skewer or chopstick to make holes throughout the cake. Spoon over the syrup and lemon mixture allowing it to drip down the sides. Leave to cool completely before slicing.