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

Ingredients

Metric

Imperial

Lemon cake

Strawberries

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
2
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
3
Once the eggs are fully mixed in, add the polenta, ground almonds and baking powder and mix again
4
Once combined, add the lemon zest and juice and continue to blend until fully combined
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
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
First published in 2015

Adam Gray pulls off classic British flavours with grace, intelligence and admirable lightness of touch.

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