Elderflower, lemon and cherry cream flourless cake
- June 2016
- Serves 10
- Hands-on time 30 min, oven time 60-65 min, plus cooling
This is a wonderful flourless cake, with ground almonds and polenta instead of flour.
You can use either elderflower cordial or liqueur, depending on what you have to hand. The addition of sharp lemon and cherry cream is dream for gluten-free cake lovers.
- Gluten-free recipes
- 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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