Flourless Citrus Cake with English Strawberries
By Adam Gray
Seasonal, simple and full of flavour, this flourless citrus cake is a reflection of Adam Gray’s approach to cooking - allowing quality ingredients to speak for themselves.
Combining fresh lemon with ground almonds and polenta, the result is a light, textured cake with a delicate citrus brightness. Served with soft English strawberries and vanilla yoghurt, it’s a dish that feels both refined and approachable.
Ideal for spring and early summer, this recipe works beautifully as a standalone dessert or as part of a wider table.
Ingredients
Flourless Citrus Cake
- 250g unsalted butter (soft)
- 250g caster sugar
- 3 whole eggs
- 100g polenta
- 250g ground almonds
- 3 lemons (zested and juiced)
Soft English Strawberries
- 170g strawberry jam
- 1 punnet English strawberries (hulled and quartered)
Vanilla Yoghurt
- 1 vanilla pod
- 300g natural yoghurt
Method
Citrus Cake
• Beat the butter and sugar together until light and fluffy
• Add the eggs one at a time, mixing continuously
• Fold in the polenta and ground almonds
• Stir in the lemon zest and juice
• Pour into pre-greased 4oz foil cups
• Bake at 150°C for approximately 25 minutes, until risen and golden
Allow to cool slightly before serving.
Soft Strawberries
• Place the strawberry jam into a saucepan and bring to the boil
• Simmer gently for 3 minutes
• Add the strawberries and cook for a further 2 minutes
• Remove from heat and allow to cool
This creates a soft, lightly glazed fruit accompaniment.
Vanilla Yoghurt
• Split the vanilla pod and scrape out the seeds
• Mix the seeds into the natural yoghurt
• Chill until required
Serving Suggestions
Serve the cakes slightly warm or at room temperature.
Top with a spoonful of soft strawberries and finish with vanilla yoghurt on the side. The balance of citrus, sweetness and creaminess creates a light and well-rounded dish.
For a more refined presentation, serve individual portions on small plates with a clean, simple finish.
Chef’s Notes
This cake is naturally flourless, with ground almonds and polenta providing both texture and structure.
The citrus brings freshness, while the strawberries add seasonal sweetness. The yoghurt softens the overall dish, creating a balanced finish.
As with many simple recipes, the quality of the ingredients will make all the difference.
A Thoughtful Addition to the Table
While this cake works beautifully as a standalone dessert, it also lends itself to more relaxed occasions.
If you’re planning a gathering, this recipe can be served as part of an afternoon tea or alongside other small dishes.
