Gluten-Free Lemon And Lime Cakes With Orange Blossom Syrup
- For the friands
- 200 grams butter, softened
- 200 grams caster sugar
- 1 teaspoon vanilla extract
- 4 organic eggs
- 200 grams ground almonds
- 50 grams buckwheat flour
- zest and juice of 1 large lemon
- zest and juice of 1 large lime
- 12 cubes Turkish delight, cut into quarters (for topping)
- freshly grated lime and/or lemon zest (for topping)
- For the orange blossom syrup
- 3 tablespoons orange blossom water
- 3 tablespoons water
- 4 tablespoons honey
- Preheat oven to 175C fan bake. Grease 12 holes of a friand or regular cupcake tray. It pays to line the base of each with an oval of baking paper.
- In the bowl of an electric mixer, cream butter and sugar until pale, light and fluffy. Add vanilla and then eggs, one at a time, beating between each. Add ground almonds and flour until combined. Fold through the citrus zest and juice. Stop electric mixer once all ingredients are combined. Do not over mix.
- Divide batter between friand holes. Bake for 25-30 minutes or until golden in colour, springy to the touch and a skewer inserted in the centre comes out clean. Cool for around 10 minutes before turning onto a rack.
- Meanwhile, make the orange blossom syrup. Combine all ingredients in a saucepan and heat for 20 minutes until mixture has thickened and reduced. Once cakes are cool, spoon some syrup onto each.
- Top with cubes of Turkish Delight. Serve immediately with Greek yoghurt or mascarpone. Store in a cool, dry place in an airtight container for up to 3 days.
butter, caster sugar, vanilla, eggs, ground almonds, flour, lemon, lime, turkish, lime, syrup, orange blossom water, water, honey
Taken from food52.com/recipes/72039-gluten-free-lemon-and-lime-cakes-with-orange-blossom-syrup (may not work)