Flourless lemon cake with strawberries
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This gluten-free cake from Adam Gray perfectly balances its sharp, zesty citrus flavour with a spongy, melt-in-the-mouth texture from the ground almonds and polenta. Topped with a quick and easy strawberry compote, it makes a perfect dinner party pudding or summer treat.
First published in 2015
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Ingredients
Metric
Imperial
Lemon cake
- 250g of butter, soft, extra for greasing
- 250g of caster sugar
- 3 eggs
- 100g of polenta
- 250g of ground almonds
- 1 tsp baking powder, gluten free
- 3 lemons for zest
- 45ml of lemon juice
Strawberries
- 170g of strawberry jam
- 1 punnet of strawberries, hulled and quartered
SAVE RECIPE
Equipment
- Heavy based pan
- Food mixer
- 22cm springform cake tin
Method
1
Preheat the oven to 160°C/gas mark 3. Grease a non-stick springform cake tin and line the base with a cut-out round of greaseproof paper
3
Once the eggs are fully mixed in, add the polenta, ground almonds and baking powder and mix again
- 100g of polenta
- 250g of ground almonds
- 1 tsp baking powder
4
Once combined, add the lemon zest and juice and continue to blend until fully combined
- 3 lemons for zest
- 45ml of lemon juice
5
Pour the batter into the prepared cake tin and bake in the oven for 50 minutes, or until the cake has risen and is golden on top. Remove from the oven and leave to cool
6
Meanwhile, prepare the strawberries. Place the strawberry jam in a thick-bottomed saucepan and bring to the boil
- 170g of strawberry jam
7
Simmer the jam for 3 minutes, then add the quartered strawberries. Simmer for a further 2 minutes
- 1 punnet of strawberries, hulled and quartered
8
Remove the strawberry compote from the heat and set aside to cool
9
Once cool, spread the compote over the whole cake before serving or serve each slice with a spoonful of the strawberry compote
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