• Handpicked Wetherby

Flourless lemon cake with strawberries

This gluten-free cake perfectly balances its sharp, zesty citrus flavour with a spongy, melt-in-the-mouth texture from the ground almonds and polenta.

Dessert | Easy | Serves 12 | 1 hour 10 minutes

INGREDIENTS


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


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METHOD


Place the berries in a blender with the icing sugar and pulse. Add the water and blend until smooth

  • 300g of raspberries

  • 150g of strawberries

  • 2 tbsp of icing sugar

  • 200ml of water


Sieve the mixture into a jug, discarding the pips, then pour into sections of a lolly mould tray or into individual lolly moulds. Add the sticks or lids and freeze overnight until firm


Run the mould or moulds under hot water to loosen the lollies, then remove from the moulds. Serve immediatelyPreheat 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


In a food mixer or bowl, beat the butter and sugar together until light and fluffy. Crack in the eggs, one by one, mixing continuously

  • 3 eggs

  • 250g of caster sugar

  • 250g of butter, soft, extra for greasing


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


Once combined, add the lemon zest and juice and continue to blend until fully combined

3 lemons for zest

  • 45ml of lemon juice


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


Meanwhile, prepare the strawberries. Place the strawberry jam in a thick-bottomed saucepan and bring to the boil

  • 170g of strawberry jam


Simmer the jam for 3 minutes, then add the quartered strawberries. Simmer for a further 2 minutes

1 punnet of strawberries, hulled and quartered


Remove the strawberry compote from the heat and set aside to cool


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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