You don't have javascript enabled! Please download Google Chrome! FLOURLESS CITRUS & HONEY SYRUP CAKE - The Wholehearted Cook


Dani VennSweet Treats

In my neck of the woods there are some almighty looking lemons hanging out like plump puddings just waiting to be picked, grated and squeezed into this yummy syrup cake. With the blossoming of spring upon us, the humble citrus is in their prime so it’s perfect timing to take advantage of their naturally sweet and sour tang that compliments baked treats like this cake oh so well.

I actually struggled to succinctly name this cake as I have created this recipe especially for my local farmers market cookbook and used a heap of beautiful ingredients like olive oil, rosemary, citrus and honey. I wanted to include them all but a ‘Flourless Olive Oil, Rosemary, Citrus Cake with Honey Syrup’ is a bit of a mouthful. A delicious mouthful however!

In Melbourne we are blessed to have an abundance of amazing produce right on our doorstep from places like the Yarra Valley and the Mornington Peninsula and visiting a Farmers Market is a great way to taste the best of the best and to meet the growers and makers. You will always find something a little bit different there and I just treasure taking home a bundle of goodies to cook with or eat straight away.

At my local Hurstbridge Farmer’s Market you will find staples like Heidi honey and freshly pressed olive oil from Panton Hill Estate, homemade cheeses from Locheilan Farmhouse Cheese, the best free range meat from Little Cattle Creek Co, Asian inspired preserves from Under the Pickle Tree and more! It’s definitely worth pulling on those gumboots and heading down to Ferguson’s Paddock from 8.30 – 1pm on the first Sunday of every month.

In October the Hurstbridge Farmer’s Market will be releasing a community cookbook which will feature ingredients that are available at the market and will be for sale on Sunday October 4. Excitingly I will also be doing a cooking demonstration at 11am of my recipe contributions there will also be some tastings. So why not bring the family down to enjoy the crisp country air, grab yourself a cookbook and stock up on yummy produce or taste something new. I would love to see you there! In the meantime, here is a sneak peak of the ‘Taste of Hurstbridge’ cookbook. Time to get baking!


Prep Time: 20 minutes

Cooking Time: 30 minutes



5 free range eggs

1/3 cup runny honey or maple syrup

2/3 cup olive oil

1 vanilla bean, seeds scraped

2 cups almond meal

1 orange, zest only

1 lemon, zest only

1 tablespoon fresh rosemary, finely chopped

1 teaspoon gluten free baking powder

Honey Syrup

½ cup honey

2 oranges, juice squeezed

1 lemon, juice squeezed

½ cup water

Extra lemon and orange thinly sliced for garnish (optional)


Line a approximately 25cm spring form baking pan with baking paper on both the sides and base of the pan

Preheat fan-forced oven to 170 degrees

Carefully separate eggs, add egg whites to a clean electric mixing bowl and whisk until stiff peaks form. Add egg yolks to a large mixing bowl.

Add honey or maple syrup, olive oil, vanilla bean seeds, almond meal, lemon and orange zest, rosemary and baking powder to the egg yolks and mix well to combine

Using a large metal spoon, add half the amount of whisked egg whites to the egg yolk mixture and gently fold in being careful not to knock the air out of the cake mixture. Add remaining egg whites and carefully fold into cake mixture until well combined

Pour cake mixture into prepared baking pan and bake in the oven for about 25 – 30 minutes.

Meanwhile, place honey, orange and lemon juice and water into a saucepan over low – medium heat, stir to dissolve honey and allow mixture to reduce until syrupy then remove from heat.


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