Gluten-Free Lemon And Lime Cakes With Orange Blosso

Name: Gluten-Free Lemon And Lime Cakes With Orange Blossom Syrup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
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.
2
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.
3
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.
4
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.
5
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.

1084

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: For the friands, 200 grams butter, softened, 200 grams caster sugar, 1 teaspoon vanilla extract, and more.

Yes, Gluten-Free Lemon And Lime Cakes With Orange Blossom Syrup falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Gluten-Free Lemon And Lime Cakes With Orange Blossom Syrup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions