Citrus EVOO Syrup Cake

Whether you're having friends round for afternoon tea or want to bring a treat into work, we have the recipe for you... Our gluten-free Citrus EVOO Syrup cake is super moist and a real crowd-pleaser.



  • 2 young limes
  • 4 large eggs
  •  Zest of 1 large lemon
  • 150gm caster sugar
  • 150ml RG Extra Virgin Olive Oil (EVOO)
  • 200gm almond meal
  • 2 tsp baking powder


  • 150gm caster sugar
  • Juice of 1 lemon and 1 lime


  1. Preheat oven to 180˚C. Put the limes in a saucepan, cover with water and simmer for 25 minutes or until tender. Remove the citrus and put aside to cool, then cut in half and discard the pips. Place the skin and flesh in the food processor and blend to a paste.
  2. Grease a 20cm springform cake tin and line the bottom with baking paper.
  3. Whisk the eggs, lemon zest and caster sugar in a bowl, add the olive oil and beat until light and well combined.
  4. Add the citrus paste and stir, then fold in the almond meal and baking powder.
  5. Spoon the mixture into the prepared tin and bake for about 50 minutes or until well risen and golden. The cake should be springy to touch. Leave it on a wire rack while you make the syrup.
  6. Warm the sugar and lemon juice in a small pan until the sugar has dissolved. With a skewer, poke lots of small holes in the cake and then drizzle the lemon syrup over the entire cake. 
  7. Let the cake cool completely before removing it from the tin.  Turn it out onto a serving place. 
  8. Serve warm with a generous dollop of freshly whipped cream. Optional dust with icing sugar.  

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