Go Back
+ servings
Great British Chefs Masterclass with Michelin-starred Chef Adam Gray

Flourless citrus cake with English strawberries and vanilla yoghurt

Course: Dessert
Cuisine: British
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 2
This gluten free cake is light and fluffly with a lovely combination of sweet and citrusy flavors - One of the best ways to make the best out of strawberry season!
Print Recipe


For the flourless cake:

  • 250 g unsalted butter soft
  • 250 g caster sugar
  • 3 whole eggs
  • 100 g polenta
  • 250 g ground almonds
  • 3 lemons juiced and zested

For the strawberry sauce:

  • 170 g strawberry jam
  • 1 punnet of English strawberries
  • hulled and quartered
  • Vanilla yoghurt
  • 1 vanilla pod
  • 300 g natural yoghurt


  • Preheat the oven to 150°C/gas mark 2.
  • To make the flourless citrus cake, beat the butter and sugar together until light and fluffy.
  • Add the eggs one by one, continually mixing.
  • Fold in the polenta, ground almonds, and baking powder. Mix in the lemon zest and juice.
  • Pour the mix into pre-greased 4oz foil cups and bake for 25 minutes until the cake has risen and
  • is golden on the top. Remove from the oven and allow to cool.
  • To make the soft strawberries, place the jam in a thick-bottomed saucepan and bring to the boil. Simmer for 3 minutes and add the quartered strawberries.
  • Simmer for a further 2 minutes, then remove from the heat and pour into a tray to cool down.
  • For the vanilla yoghurt, cut the vanilla pod in half with a small sharp knife and scrape out all of the vanilla seeds from each side of the pod.
  • Mix the vanilla seeds with the natural yoghurt and place in a sealed container until required.
  • Turn the cake cups upside-down on a serving plate, spoon the strawberry sauce over the top and serve with the vanilla yogurt. Enjoy!


Recipe courtesy of Chef Adam Gray and Great British Chefs.