Here’s a charming little cake made without butter or flour. Barely thicker
than a quiche, it has a light, faintly crunchy texture to compliment the
tart, creamy filling. It is delightful served with raspberries or strawberries.
 
large eggs - 3
caster sugar - 110g
a medium sized lemon
fine polenta (cornmeal) – 50g
ground almonds – 30g
 
for the filling:
double cream - 300ml(a 284ml carton will do)
lemon curd – 250g
to decorate – crystalised violets or rose petals
 
Set the oven at 180˚C/Gas 4. Line and lightly butter the base of a 20cm
round non-stick cake tin. Separate the eggs, putting the yolks into the bowl
of a food mixer fitted with a whisk attachment. Add the sugar to the yolks
and beat at high speed till they are pale, thick and creamy. Whilst this is
happening, finely grate the lemon and squeeze the juice. Pour the juice, a
little at a time, into the mixture and continue beating till it starts to
thicken.

 

Mix the grated zest, polenta and ground almonds then stir them
into the eggs and sugar. Beat the egg whites till almost stiff then fold the
mixture into them. Be gentle, but firm, so that you manage to both mix the
egg white in thoroughly yet keep a light, airy texture. Scrape the mixture
into the lined cake tin.

 

Bake for about 30 minutes till the centre is thoroughly cooked
and the top lightly browned. Remove from the oven, run a palette knife
around the edge and turn out onto a baking sheet. Leave to cool. At this
point it may look less than promising, but don’t worry.

 

When quite cold slice the cake in half horizontally and place
the bottom half on a cake plate. Gently beat the cream until it is firm yet
still voluptuous. Fold in the lemon curd, then use almost half of it to
smother the bottom half of the cake. Place the second half on top then use
the remaining lemon cream to cover the top and sides. Decorate, if you wish,
with sugared violets or rose petals, and serve with soft fruit such as
raspberries.