I love limes! I love their tangy freshness & I simply adore lime syrup cakes so I had to make a gluten free one. I think this cake is best when it is still warm - with a bit of cream.

This recipe was designed specifically to be made with Bakers' Magic gluten free flour. The finished baked product will not be the same if you use another gluten free flour and you will need to adjust the recipe, particularly if the flour you're using contains rice flour.

 

Ingredients

Cake

200 g Bakers' Magic Gluten free flour

30 g Potato starch

35 g Coconut flour

1/4 tsp Salt

1 tsp Baking powder

1/2 tsp Bicarb of soda

200 g Caster sugar

150 g Butter

150 g Yoghurt (I used Greek style)

3 Eggs

Zest of 3 Limes

100 g Lime juice (juice of 3 limes)

  

Limes - if you don't get sufficient juice from 3 limes add water to 100 g.

Maize starch = Cornflour from maize/corn and potato starch is sometimes labelled as potato flour. For more information go to Maize starch vs Cornflour.

 

Lime Syrup

100 g Caster sugar

50 g Boiling water

Zest & juice of 1 lime

 

Optional - Roasted coconut chips for garnish. I used Fruit for Life Coconut Chips.

 

Method

Cake

Turn the oven on to 170 C.

Grease a cake ring tin.

Mix together the Bakers' Magic Gluten free flour, potato starch, coconut flour, salt, bicarb & baking powder.

Cream together the butter, sugar & lime zest.

Beat in one egg until the mixture is light & fluffy.

Repeat with one more egg.

Mix in the dry ingredients. Scrape down the sides of the bowl & beat the mixture some more.

Beat in the last egg until the mixture is uniform.

Add in the lime juice & mix well. 

Mix in the yoghurt until the cake batter is uniform. 

Spoon batter into the ring tin & bake for ~30-35 mins. The time will depend on your oven.

Bring out of the oven & wait 5 mins before turning out the cake.

Syrup

Make the syrup in a heat resistant jug.

Zest & juice the lime. Set aside.

Dissolve 75 g of the sugar in 50 g of just boiled water. Stir with a teaspoon until it dissolves.

Stir in the remaining 25 g of sugar.

Don't worry if this extra sugar doesn't dissolve.

Allow to cool a little before mixing in the zest & juice. The remaining sugar should now dissolve.

Pour syrup over the cake & top with roasted coconut flakes.

Serve with cream while the cake & syrup are still warm.  

Simply enjoy!