LEMON + ZUCCHINI CAKE

If I had to name a “go-to” cake, this would be it.  Firstly, it’s moist, zesty and absolutely delicious - but the most special thing about it is that it’s suitable for anyone who is dairy or gluten intolerant. Two of my closest girlfriends are coeliac and there is always a smile from ear to ear when I bring this beauty to the table. The syrup is optional and if you’re feeling a little naughty and can have the dairy, a dollop of double cream doesn’t go astray. 

  •  4 eggs, separated
  • 2 x ¼ cup caster sugar
  •  ½ tsp salt
  • Zest of 1 lemon
  •  1 & ½ cups almond meal
  •  1 tbs apple cider vinegar
  • 1 tsp baking powder
  •  1 medium zucchini grated, squeezed to remove water
  •  Icing sugar
  • Edible flowers

Lemon & Mint Syrup

  • Juice & Zest of 2 lemons
  • 1 cup caster sugar
  • 1 cup water
  • 1/2 cup fresh mint leaves
  1. Preheat oven to 175 degrees. Line a springform cake tin with baking paper.
  2.  Whisk eggs whites together until soft peaks form. Gradually add 1/4 cup of caster sugar and salt and whisk until stiff peaks form and sugar has dissolved. Set aside.
  3. Combine egg yolks, 1/4 cup caster sugar, lemon zest, almond meal, vinegar, baking powder and zucchini. Mix well until ingredients form a smooth paste.
  4. Gently fold egg whites into mixture until well combined.
  5. Pour into lined cake tin and bake in the oven for 35 minutes or until cooked through and golden brown.
  6. Meanwhile, to make the syrup, add all ingredients to a saucepan and place over medium heat. Bring syrup to the boil and cook for 10-15 minutes until reduced. Strain.
  7. Remove cake from the oven and set aside to cool. Cake will sink slightly.
  8. Dust with icing sugar and arrange edible flowers over the top. Serve with syrup on the side.
  9.  Alternatively, for an extra moist cake, pour syrup over cake while still in the cake tin.

Serve and enjoy!