Gluten free citrus and elderflower cake

This gluten free citrus and elderflower cake was a happy accident. After straining the elderflower syrup I made last weekend, the citrus and elderflower remnants in the sieve smelt so wonderful, that I just couldn’t bear to throw them out. I put all the citrus bits and a couple of the elderflower blooms in my high speed blender, added just enough water to blitz it all into a thick puree, which I added to the cake mix. It tasted as wonderful as I had hoped!

Cake 1

Gluten free citrus and elderflower cake

Makes 23cm cake

4 medium eggs
140g unrefined caster sugar
1/4 teaspoon salt
80ml (1/3 cup) olive oil
750ml (3 cups) citrus and elderflower puree
100g almond flour
85g whole roasted almonds, finely ground (or use more almond flour)
150g polenta
2 teaspoons (10g) baking powder
200ml elderflower syrup


  1. Line and grease a 23cm round springform. Pre-heat the oven to 180˚C.
  2. Beat together the eggs and sugar until frothy. Beat in the salt, oil and citrus puree. ,
  3. In a separate bowl whisk together the dry ingredients, then fold these into the egg mixture.
  4. Pour into prepared tin and bake for 50  – 55 minutes or until a toothpick inserted in the centre comes out clean.
  5. Remove from the oven and immediately pour over the elderflower syrup very slowly, giving it time to soak into every bit of the cake’s surface. Set aside to cool, then turn out onto a wire rack to cool completely.
  6. The cake will keep for several days in an air-tight container.

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