Flourless lemon cake with rhubarb compote
by Izy Hossack

Ingredients

Store Cupboard

  • 3 eggs, separated
  • 100g of granulated sugar
  • 1/2 tsp bicarbonate of soda
  • 90g of polenta, or fine cornmeal
  • 90g of ground almonds
  • 1 pinch of salt
  • 3 tbsp of sugar
  • 20g of granulated sugar, or more to taste

Oils & Vinegars

  • 80ml of vegetable oil

Fruit & Vegetables

  • 1 lemon, juice and zest
  • 1 lemon, juice
  • 200g of rhubarb

Beverages

  • 2 tbsp of water
  • 2 tbsp of water