Adam Gray's citrus and almond cake recipe

  • Serves 12
  • 20mins to prepare and 55mins to cook
  • 462 calories / serving
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AGY037 gbcs david griffen 105 (h)

Adam Gray’s lemon cake with strawberries and almonds requires the kids to help with the cake mix and also the strawberry compote.

Preheat the oven to gas 3, 170°C, fan 150°C. Grease a nonstick springform cake tin and line the base with a cut-out round of nonstick baking paper.

In a food mixer or bowl, beat the butter and sugar together until light and fluffy. Crack in the eggs, one by one, mixing continuously – an extra pair of kid’s hands will certainly be useful.

Once the eggs are fully mixed in, add the semolina, ground almonds and baking powder and mix again, add the lemon zest and juice and continue to blend until fully mixed.

Pour the batter into the prepared cake tin and bake in the oven for 50 minutes, or until the cake has risen and golden on top. Remove from the oven and leave to cool. 

Meanwhile, prepare the strawberries. Place the strawberry jam in a thick-bottomed saucepan and bring to the boil. Simmer the jam for 3 minutes, then add the quartered strawberries. Simmer for a further 2 minutes. Remove the strawberry compote from the heat and set aside to cool.

Once cool, spread the compote over the whole cake before serving or serve each slice with a spoonful of the strawberry compote – see if the kids can help make this look beautiful.

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  • Ingredients

  • For the lemon cake

  • 250g butter, soft, extra for greasing
  • 250g caster sugar
  • 3 eggs
  • 100g semolina
  • 250g ground almonds
  • 1tsp baking powder
  • 3 lemons for zest
  • 45ml lemon juice
  • For the strawberries

  • 170g strawberry jam
  • 1 punnet strawberries, hulled and quartered
  • Energy 1925kj 462kcal 23%
  • Fat 30g 43%
  • Saturates 12g 60%
  • Sugars 32g 36%
  • Salt 0.5g 8%

of the reference intake
Carbohydrate 38.9g Protein 7.2g Fibre 0.5g


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