Flourless citrus cake with English strawberries and vanilla yoghurt
Andrea Soranidis - The Petite Cook
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!
For the flourless cake:
juiced and zested
For the strawberry sauce:
punnet of English strawberries
hulled and quartered
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.