Creating the recipes from your home grown produce are the most satisfying, and that too when you plucked them yourself from your dad’s garden and flew thousands of miles with them packed in your suitcase all the way from India to Oman.

A lot of thoughts were running through my head thinking about the different recipes I can create when I was plucking these organic lemons.

I reached home and saw my rosemary sprigs were blooming beautifully in my garden and immediately thought of combining these two flavors together and created a gluten-free recipe.

These citrusy and tangy sweet little cakes soaked in lemony syrup are best consumed with fresh cream drizzled on top to balance the sweetness from the cake. So here’s my recipe of gluten-free rosemary lemon syrup cake for you to try at home. It’s tangy, sweet and robust rosemary flavours will certainly tingle your tastebuds leaving you with asking for some more.


PREP TIME: 15 minutes

BAKING TIME: 16-18 minutes

PASSIVE TIME: 30 minutes to 1 hour


  • 100g butter, room temperature

  • 100g almond flour

  • 50g polenta, fine grain

  • 1/3 cup caster sugar

  • 1/4 tsp salt

  • 3/4 tsp baking powder

  • 2 eggs, room temperature

  • Zest of 2 lemons

  • 1 tsp rosemary, finely chopped

For Lemon Syrup:

  • 3/4 cup confectioners sugar

  • 1/3 cup lemon juice, use the zested lemons

For Lemon Sugar Glaze:

  • 3/4 cup confectioners sugar

  • 1/4 tsp lemon zest

  • 1 tbsp lemon juice


  1. Preheat the oven at 180°C.

  2. In an electric mixer bowl, beat butter and sugar together until light, fluffy and pale in colour. Add zest and chopped rosemary and blend for another minute.

  3. Add eggs one at a time and beat until mixed with butter and sugar, don’t worry if the mixture curdles.

  4. In a separate bowl, sift together polenta, almond flour, salt and baking powder, combine everything together and pour half the quantity in egg mixture bowl, give a quick blend, for just 30 seconds until well combined, add rest of the almond flour mix to the blender bowl and blend for another minute until well combined.

  5. Now grease 3 small cake moulds of 250 ml capacity, grease heavily with butter or baking spray, pour the prepared batter in them equally and level it with spatula and place it in oven for 16 to 18 minutes or toothpick inserted in cake comes out clean and it’s surface and edges are golden brown in colour.

  6. Remove from oven and leave in pan to cool for 10 minutes.

  7. Place a plate upside down on to the cake mould and unmould the cake but do not remove plate from the mould; while still holding the plate and mould together, turn the downside up again to tip the cake back into the mould. (This process will help to release the cake from the mould without breaking after it is soaked with lemon syrup)

For Frosting:

  1. In a saucepan add confectioners sugar and lemon juice, heat it to dissolve sugar in lemon juice, do not boil the syrup.

  2. Poke holes in the cake with a skewer, gently pour the syrup all over the cakes. Let them rest for at least 30 minutes. Transfer cakes to serving plates.

  3. In a small bowl mix the icing sugar and juice together and make glaze. If it’s too thick add few more drops of juice to it. Drizzle the glaze on top of all cakes. Garnish with lemon slices and fresh rosemary sprigs.

  4. Serve it with fresh cream.


  • If your cakes don’t unmould on to the plate, very gently run a butter knife around the inner edges of cake moulds which will help to release the cakes easily.

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