Luscious lemon & raspberry sandwich

Luscious lemon & raspberry sandwich

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(4 ratings)

Prep: 25 mins Cook: 30 mins

Easy

Cuts into 8-10 slices
Lemon curd yogurt gives this gluten-free sponge cake a lovely light texture. It's filled with cream and berries and topped with a drizzle icing

Nutrition and extra info

  • unfilled and un-iced cakes only
  • Gluten-free

Nutrition: per slice (10)

  • kcal577
  • fat31g
  • saturates11g
  • carbs68g
  • sugars43g
  • fibre1g
  • protein6g
  • salt0.4g
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Ingredients

  • 450g pot gluten-free lemon curd yogurt
  • 150ml sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 3 large egg
  • 300g golden caster sugar
  • 300g gluten-free self-raising flour blend
  • 25g ground polenta
    Polenta

    Polenta

    poh-len-tah

    An Italian storecupboard staple, polenta has its roots in the peasant cuisine of northern Italy…

  • 1 tsp xanthan gum
  • 1 tsp gluten-free baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 150g pack raspberries
  • 170ml pot double cream

For the icing

  • 50g icing sugar, sifted
  • zest 1 lemon, plus 1 tbsp juice
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

Method

  1. Heat oven to 180C/160C fan/gas 4. Grease and line the base of 2 x 20cm non-stick round sandwich tins with baking parchment. Beat 250ml of the yogurt with the oil and eggs. In a large bowl, mix the sugar, flour, polenta, xanthan gum and baking powder until well blended. Pour the yogurt into the flour mixture and stir well. Fold in half the raspberries, then divide the mixture equally between the tins. Level and bake for 25-30 mins until firm and cooked all the way through when an inserted skewer comes out clean. Cover with foil after 20 mins if the top is getting too brown. Cool in the tins.

  2. Whip the cream until just holding its shape, then stir in the remaining lemon yogurt, trying not to knock out any air. Use to sandwich cakes together, with the remaining raspberries scattered inside.

  3. Stir the icing sugar, lemon zest and juice together to make a runny icing. Drizzle over the cake and leave in a cool place to set before serving. Will keep in the fridge for 2 days, return to room temperature before serving.

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Comments, questions and tips

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Comments (4)

suzielass's picture

This is a really light, lovely and decadent cake, a huge hit with my family, makes a fantastic birthday cake. The best thing about this cake is how moist it is, even though its gluten free.

I substituted the polenta for ground almonds as mentioned in previous comments and left out the drizzle as I felt the cake was a show stopper without it, just a sprinkle of icing sugar on the top and its good to go.

ajctracey's picture
5

This is lovely.

I couldn't get lemon curd yoghurt so I did a 50-50 mix of lemon curd and plain yoghurt. And as I don't have polenta I used ground almonds instead.

jennyhw's picture

Made this cake yesterday. Gluten free cakes are often disappointing but this is not, it is amazing. I did alter recipe slightly, used ground almonds instead of polenta, didn't use the xanthan gum as my Mum who is a coeliac doesn't like it. I used 1/4 tsp of glycerine instead. Also added 1/2tsp lemon oil,and used 100g frozen raspberries in cake mixture and 120g fresh raspberries in filling. yummy!!!!

beckyt83's picture

If we cant get lemon curd yogurt mixing lemon curd and some yogurt would work??

Questions (3)

chrissywinter's picture

I want to make this, but we don't need to eat gluten-free food and I'd rather not have to splash out on gluten-free flour, baking powder, etc, if I don't have to.
Will this work just as well with 'ordinary' SR flour, etc?
And would I then still need to use the xanthan gum :) ?

jennyhw's picture

yes you could make it with ordinary SR flour I haven't yet but plan to. You wouldn't need the xanthan gum as it is only used when baking gluten free.

suej60's picture

Hi could I make this cake without it being gluten free and if so other than using normal flour and baking powder are there any other ingredients I need to change /omit?
Thank you
Sue j

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