Lemon and yoghurt syrup cakes

Lemon and yoghurt syrup cakes


  • You will need six 125ml (1/2 cup) dariole moulds for this recipe.


  • 60ml (1/4 cup) solid coconut oil
  • 2 1/2 tablespoons coconut sugar
  • 150g (1 cup) white spelt flour, sifted
  • 2 eggs, separated
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon bicarbonate of soda
  • 2 teaspoons lemon rind, finely grated
  • 150ml low-fat Greek yoghurt
  • 2 tablespoons lemon juice
  • Low-fat Greek yoghurt, extra, to serve

Lemon syrup

  • 60ml (1/4 cup) lemon juice
  • 2 tablespoons coconut sugar
  • 1 lemon, zested

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