Luscious lemon & raspberry sandwich

Luscious lemon & raspberry sandwich

  • 1
  • 2
  • 3
  • 4
  • 5
(3 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 25 mins Cook: 30 mins

Skill level

Easy

Servings

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

Additional info

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

Nutrition per slice (10)

kcalories
577
protein
6g
carbs
68g
fat
31g
saturates
11g
fibre
1g
sugar
43g
salt
0.4g

Ingredients

  • 450g pot gluten-free lemon curd yogurt
  • 150ml sunflower oil
  • 3 large eggs
  • 300g golden caster sugar
  • 300g gluten-free self-raising flour blend
  • 25g ground polenta
  • 1 tsp xanthan gum
  • 1 tsp gluten-free baking powder
  • 150g pack raspberries
  • 170ml pot double cream

For the icing

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

Compare prices

Want to see what this recipe costs at different supermarkets? Compare in one place here:

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.

Recipe from Good Food magazine, August 2013

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
ajctracey's picture
  • 1
  • 2
  • 3
  • 4
  • 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

Tips