Flourless Lemon Cake with Soft Strawberries

Flourless Lemon Cake with Soft Strawberries

Makes 1 cake
Lemon Cake Ingredients:
250g Butter – softened
250g Caster sugar
3 Eggs
100g Polenta
250g Ground almonds
1 Teaspoon baking powder
3 Lemons – 3 zested and 1 juiced
Method
  • Beat the butter and sugar together until light and fluffy on a mixing machine.
  • Add the eggs one by one continually mixing.
  • Mix in the polenta, ground almonds and baking powder
  • Add the lemon zest and juice.
  • Pour the mix into pre greased 22/23 cm spring loaded cake tin.
  • Bake at 160c for 50 minutes until the cake has risen and is golden on the top.
  • Remove from the oven and leave to cool before portioning.
Soft Strawberry Ingredients:
170g Strawberry jam
1 Punnet Strawberries – Hulled and quartered
Method
  • Place the jam in a thick bottomed sauce pan and bring to the boil.
  • Simmer for 3 minutes and add the quartered strawberries.
  • Simmer for a further 2 minutes.
  • Remove from the heat and place in a tray to cool down.
To serve

“With the lemon cake and soft strawberries, I would serve a dollop of natural yoghurt as well.”