Inspired living

Cypriot Lemon Almond Cakes Recipe

Try our delicious Cypriot Lemon Almond Cakes Recipe

Credit: Jacqueline Alwill

A scrumptious, zesty and nourishing take on a traditional Cypriot semolina cake. I’ve swapped semolina and sugar for almond meal and maple syrup in this recipe which tastes just as good (if not better) as the original while packing it chock-a-block full with skin- and heart-loving healthy fats.

Makes: 8 mini-cakes



  • 4 free-range eggs
  • 2 tsp lemon zest
  • ⅓ cup maple syrup
  • 1½ cups almond meal
  • 2 tbsp coconut flour
  • 1 tsp baking powder
  • Sea salt
  1. Preheat oven to 175°C and grease 8-cup muffin tray.
  2. Whisk eggs, lemon zest and maple syrup in bowl until creamy.
  3. Add almond meal, coconut flour, baking powder and pinch of sea salt and mix again.
  4. Pour into muffin tin and place in middle of oven to bake for 20 mins.
  5. Cool in tin for 15 mins before serving.


Jacqueline Alwill

Jacqueline Alwill, founder of The Brown Paper Bag, is an Australian nutritionist, author, presenter and mum. She is dedicated to improving the health, wellbeing and happiness of all individuals. Jacqueline’s philosophy on health lays the foundations for the experience that clients and the community have in her practice, workshops and the food they cook.