Flourless citrus cake with English strawberries and vanilla yoghurt
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!
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Ingredients
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
Instructions
- 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!
Notes
Recipe courtesy of Chef Adam Gray and Great British Chefs.