| | Low-cal lemon syrup cake
Low-cal lemon syrup cake
Low-cal lemon syrup cake 4.3-5 9
  • Calories: 854 kj
  • Fat: 10.7g
  • Carbohydrates: 10g

How to Make:

  1. Preheat oven to 180C/160C fan forced. Grease a 27.5 x 16cm slice pan and line base and sides with baking paper.
  2. Use electric beaters to beat butter in a bowl until pale and creamy. Add maple syrup, vanilla and lemon rind. Beat until well combined. (May look a bit curdled.)
  3. Add eggs, 1 at a time, beating well after each addition. Combine cauliflower and coconut flours, cornflour, baking powder and xanthan gum in a separate bowl. Gradually fold into butter mixture, alternately with kefir. Stir until smooth. Spoon cake mixture into prepared pan and smooth surface. Arrange thyme, geranium leaves and flowers on top of cake mixture, pressing down lightly to stick. Bake for 35 minutes or until golden and a skewer inserted into centre comes out clean. Set aside in pan to cool slightly.
  4. Meanwhile, combine extra maple syrup and 60ml (1/4 cup) lemon juice in a small saucepan. Add a few more thyme and geranium leaves. Simmer gently over medium-low heat for 2-3 minutes or until mixture reduces and thickens slightly.
  5. Pour syrup over cake. Set aside to absorb syrup and cool completely. Cut cake into 15 pieces. Serve plain or with yoghurt, if using.
Time for preparing:
35 min.


  • 150g butter, chopped
  • 80ml (1/3 cup) maple syrup, plus 3 tbs, extra
  • 2 teaspoons 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) cornflour
  • 2 1/2 teaspoons gluten-free baking powder
  • 2 teaspoons xanthan gum
  • 375ml (11/2 cups) kefir
  • Lemon thyme leaves, to decorate and infuse
  • Lemon geranium leaves, to decorate and infuse
  • Edible flowers, to decorate and infuse
  • Thick natural yoghurt, to serve