Cake Ingredients
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Syrup Ingredients
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Add the GF instant yeast to the WARM almond milk or water. Stir and leave it for 5-10 mins
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Whisk well the proofed yeast, eggs, sugar, vanilla/lemon zest, oil and GF dark rum
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Add the GF flour gradually and whisk well till you reach an elastic smooth consistency
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After whisking very well, cover the dough and place it in the fridge for 2 hours
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After 2 hours the dough should look like this
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Use a well greased muffin tray then cover and again place in the fridge for 30 mins
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After 30 mins, bake in a preheated oven for 15-20 mins on medium heat
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Once done, leave them to cool a bit but not too much because we want to work with WARM cakes
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Meanwhile prepare the syrup. Simmer the water, sugar and lemon zest in a saucepan for 15 mins
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After 15 mins on high heat, remove from heat and stir in the GF dark rum
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Immediately pour the HOT syrup on the WARM cakes and flip for a few mins till they absorb the syrup
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Enjoy!! Save the leftover syrup for an extra drizzle later. Optional: Add some whipped cream on top
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