A 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
- 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.
- 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.
- 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.
- Once cooked, remove from oven, sprinkle with caster sugar and squeeze the remaining lemon juice on top. Leave to cool before cutting into fingers.