Flourless Lemon Cake with Rhubarb Compote
This simpler, slightly rustic cake is one to return again and again. Don’t think that you have to stick to lemons with this recipe though; orange zest and juice are also perfect here. If Rhubarb isn’t your thing, go for Blueberries or Raspberries as they still have tartness which matches that of the Lemon.
For the Cake
3 Eggs, separated
100 g of Granulated Sugar
80 ml of Sunflower Oil
1/2 tsp Bicarbonate of Soda
1 Lemon, juice and zest
90 g of Polenta
90 g of Ground Almonds
1 pinch of Salt
For the Syrup
1 Lemon, juice only
3 Tbsp of Caster Sugar
2 Tbsp of Water
For the Compote
200 g of Rhubarb
20 g of Granulated Sugar, or more to taste
2 Tbsp of water
Preheat the oven to 180°C and brush a deep 25cm cake tin with Sunflower Oil
In a large bowl whisk the Egg Whites with an electric whisk, gradually adding the Sugar until you get stiff peaks
In another bowl stir together the Egg Yolks, Sunflower Oil, Bicarbonate of Soda, Lemon juice, Lemon zest, Polenta, Ground Almonds and Salt until well combined
Add half of the Egg Whites to this mixture and stir in well to loosen it.
Fold in the remaining Egg Whites gently using a rubber spatula until no streaks of egg white remain
Pour the batter into the prepared tin and bake for 30 – 35 minutes until golden brown, and a skewer inserted into the centre of the cake comes out clean.
Leave the cake in its tin for the syrup
In a small pan combine all of the Syrup ingredients and stir over a medium heat until the sugar has dissolved, then bring to a boil and simmer for a minute
Poke holes all over the surface of the cake and pour the hot syrup over so that it soaks in evenly.
Leave until fully cooled then turn the cake out onto a plate and dust with icing sugar
For the Rhubarb Compote, combine the Rhubarb, Sugar and Water in a small pan.
Stir over a medium heat and bring to the boil, turn down to a simmer and cook, stirring occasionally, until the Rhubarb has cooked down
The compote can be served like this or blended for a smooth coulis