springlemonsyrupcake
serves 15 |prep 25 mins (+ cooling)| cooking 35 mins
150gbutter,chopped
80ml(^1 ⁄ 3 cup)maplesyrup, plus 3 tbs, extra
2 tspvanillaextract
1 lemon,rind finely grated, juiced
2 eggs
155g(1 cup)cauliflowerflour
70g(^1 ⁄ 2 cup)coconutflour
70g(^1 ⁄ 2 cup)cornflour
21 ⁄ 2 tspgluten-freebaking powder
2 tspxanthangum
375ml(1^1 ⁄ 2 cups)kefir
Lemonthymeleaves,lemongeraniumleaves
andedibleflowers,todecorateandinfuse
Thick natural yoghurt, to serve (optional)
1 Preheatovento180°C/160°Cfanforced.
Greasea 27.5x 16cmslicepanandline
base and sides with baking paper.
2 Useelectricbeaterstobeatbutterin
a bowluntilpaleandcreamy.Addmaple
syrup,vanillaandlemonrind.Beatuntil
wellcombined.(Maylooka bitcurdled.)
3 Addeggs,1 ata time,beatingwellafter
eachaddition.Combinecauliflowerand
coconutflours,cornflour,bakingpowderand
xanthangumin a separatebowl.Gradually
foldintobuttermixture,alternatelywithkefir.
Stiruntilsmooth.Spooncakemixtureinto
preparedpanandsmoothsurface.Arrange
thyme,geraniumleavesandflowersontop
ofcakemixture,pressingdownlightlyto
stick.Bakefor 35 minutesoruntilgolden
anda skewerinsertedintocentrecomes
outclean.Setasidein pantocoolslightly.
4 Meanwhile,combineextramaplesyrup
and 60ml(^1 ⁄ 4 cup) lemon juice in a smallsaucepan.Adda fewmorethymeand
geraniumleaves.Simmergentlyover
medium-lowheatfor2-3minutesoruntil
mixturereducesandthickensslightly.
5 Poursyrupovercake.Setasidetoabsorb
syrupandcoolcompletely.Cutcakeinto
15 pieces.Serveplainorwithyoghurt, if using.
PERSERVE•3.2g protein•10.7gfat
(6.9gsaturatedfat)•22.9gcarb- 2.6g dietary fibre • 204 Cals (854kJ)
tips!
Usecornflourmadeofcorn (not wheat)
toensureit’sglutenfree.
Cauliflowerandcoconutflours,
andxanthangumareavailableatselected
supermarketsin thehealth food aisle or
at health food stores.eat real
82 taste magazineSeptember 2019