A scrumptious, zesty and nourishing take on a traditional Cypriot semolina cake. I’ve swapped semolina and sugar for almond meal and maple syrup in this recipe which tastes just as good (if not better) as the original while packing it chock-a-block full with skin- and heart-loving healthy fats.
Makes: 8 mini-cakes
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Servings
Makes: 8 mini-cakes
Prep time
Cook time
Recipe
Ingredients
- 4 free-range eggs
- 2 tsp lemon zest
- ⅓ cup maple syrup
- 1½ cups almond meal
- 2 tbsp coconut flour
- 1 tsp baking powder
- Sea salt
Method
- Preheat oven to 175°C and grease 8-cup muffin tray.
- Whisk eggs, lemon zest and maple syrup in bowl until creamy.
- Add almond meal, coconut flour, baking powder and pinch of sea salt and mix again.
- Pour into muffin tin and place in middle of oven to bake for 20 mins.
- Cool in tin for 15 mins before serving.
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