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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