Flourless lemon cake with strawberries

PT1H10M

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Ingredients

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Imperial

Lemon cake

Strawberries

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
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