Flourless lemon cake with rhubarb compote

Over the years I’ve made many iterations of lemon cake. Pound cake with poppy seeds, snacking cake with streusel, layer cakes with buttercream and this flourless lemon cake. I do appreciate a nice towering lemon cake, generously frosted with tangy icing but this simpler, slightly rustic cake is one I return to again and again. Don’t think that you have to stick to lemons with this recipe though; orange zest and juice are also perfect here!

Using fine cornmeal adds a slightly toothsome texture to the cake whilst the ground almonds keep it moist. Folding in billowy egg whites ensures that the cake has a light texture but the soaking syrup (poured over post-bake) gives a slight sheen and lemony dampness to the crumb.

I served it with a bright and tart rhubarb coulis as the forced variety is just coming into season now and I couldn’t resist! If rhubarb isn’t your thing, go for blueberries or raspberries as they still have tartness which matches that of the lemon. Otherwise a dusting of icing sugar and maybe a dollop of whipped cream or yoghurt will suffice!