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. Topped with a quick and easy strawberry compote, it makes a perfect dinner party pudding or summer treat.
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
- 3 lemons for zest
- 45ml of lemon juice
STRAWBERRY TOPPING
- 170g of strawberry jam
- 1 punnet of strawberries, hulled and quartered
Preheat the oven to 160°C/gas mark 3. Grease a non-stick cake tin and line the base with 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
Once the eggs are fully mixed in, add the polenta, ground almonds and baking powder and mix again
Once combined, add the lemon zest and juice and continue to blend until fully combined
Pour into the 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
Simmer the jam for 3 minutes, then add the quartered strawberries. Simmer for a further 2 minutes
Remove 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
