Ginger & Lemon Slice

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Ginger & Lemon SliceA tribute to the delicious slice available on the counters of Leon restaurants across London, this is a quick, easy and incredibly moreish cake, which keeps well for up to five days, and just happens to be gluten-free too.

  • Yield: 10 Servings


  • 100 g (3½ oz/½ cup) ground almonds (almond meal)
  • 100 g (3½ oz) lemon curd
  • 50 g (2 oz/¼ cup) caster (superfine) sugar, plus extra to sprinkle on top
  • 1 egg
  • zest and juice of 1 lemon
  • ½ teaspoon baking powder
  • 1 quantity of Ginger Crunch Cheesecake Base
How to Make It
  1. Preheat the oven to 180°C (356°F/Gas 4), and butter and line a 20 x 20 cm (8 x 8 in) cake tin with baking paper.
  2. Place all the ingredients into the cup of your blender, except for the ginger biscuit base, saving half the lemon juice for later. Blitz to a smooth, thick batter.
  3. Line the base of the tin with the ginger biscuit mixture, flattening and smoothing it before pouring the lemon cake batter on top. Bake for 30 minutes, then insert a skewer into the centre of the cake to check it is cooked – it will still be a little damp but the lemon cake should have a crumb, rather than be liquid.
  4. Once cooked, remove from oven, sprinkle with caster sugar and squeeze the remaining lemon juice on top. Leave to cool before cutting into fingers.

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