Elderflower, lemon and cherry cream flourless cake
- June 2016
- Serves 10
- Hands-on time 30 min, oven time 60-65 min, plus cooling
A flourless cake with elderflower cordial (or you can use liqueur), lemon and cherry cream is a dream for gluten-free cake lovers. It makes the perfect Mother’s Day or birthday celebration cake.
- 49.3g (22.5g saturated)
- 40.6g (33g sugars)
- 6 large free-range eggs
- 250g unsalted butter, softened
- 250g caster sugar
- Finely grated zest and juice 1 lemon
- 250g ground almonds
- 100g polenta
- 300ml double cream
- 4 tbsp elderflower cordial or liqueur
- 6 tbsp cherry compote
- Handful cherries to decorate
You’ll also need …
- 20cm diameter loose-bottomed cake tin, greased and lined
- Heat the oven to 170°C/150°C fan/gas 3½. Separate 4 eggs, then add the 2 whole eggs to the yolks. In a clean mixing bowl, whisk the egg whites with an electric mixer to medium peaks, then beat the butter and sugar in another mixing bowl until smooth and creamy.
- Bit by bit, add the egg yolk mix to the butter mixture, beating well after each addition. Beat in the lemon zest, juice, ground almonds and polenta. Using a large metal spoon, mix in some egg white, then gently fold in the rest. Pour the batter gently into the cake tin.
- Bake for 60-65 minutes until a skewer pushed in comes out clean. Turn out onto a wire rack and leave to cool.
- Meanwhile, in a mixing bowl, whisk the cream and elderflower to soft peaks using an electric mixer. Add 3 tbsp of the compote and whisk briefly. Dollop onto the cake, top with the cherries and drizzle with the remaining compote.
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