175g slightly salted butter, softened, plus extra for greasing

85g maple syrup, plus 4 tbsp for drizzling and extra to serve

85g caster sugar

85g ground almond

200g gluten free plain flour

1 tsp bicarbonate of soda

1 tsp gluten free baking powder

100ml lactose free yogurt

2 large eggs, one separated, plus 1 extra egg white

Serves - 6


Heat oven to 180C/160C fan/gas 4. Grease a 900g/2lb loaf tin and line with a strip of baking parchment that overhangs each end – this will help you lift the cake out when it is cooked.

Put the lactose free butter, maple syrup, caster sugar, ground almonds, gluten free flour, gluten free baking powder, bicarb and lactose free yogurt into a large mixing bowl.

Put the egg whites into another small bowl. Put the yolk and remaining whole egg in with all the other ingredients.

Whisk the whites until stiff, then put your electric beater into the other bowl of ingredients and beat until just smooth.

Stir in a third of the whites, then gently fold in the rest with a wooden spoon.

Tip the mix into the prepared tin and bake for 55 mins on the middle-lower shelf of the oven until golden and a skewer inserted into the middle comes out clean.

Remove the cake from the oven. Quickly drizzle with 2 tbsp maple syrup and scatter with a small pinch of fine salt.

Put back in the oven for 5 mins more. Remove from the oven, drizzle with 2 more tbsp maple syrup, then cool in the tin on a wire rack.

Carefully lift the cake from the tin. Eat in slices, drizzled with a little extra maple syrup if you like.

Recipe adapted from: Good Food
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