Gluten-Free Lemon Cake

For people with coeliac disease and those who eat gluten-free, a lemon cake made with almond flour and cornstarch instead of flour. Moist, fresh and sweet in the right measure; it goes perfectly with a cup of tea. The surface is decorated with lemon zest and flaked almonds.

Flavour and layers

Two layers of lemon almond cake with fresh lemon cream and strained yoghurt between them. The sugar content is 25% lower than in a traditional cake. No wheat, rye or barley flour is used; the oven is prepared in a separate shift.

Order and delivery

As a separate production shift is required, orders must be placed 72 hours ahead. Cross-contact risk is minimised for coeliac guests, but our kitchen is not a gluten-free certified facility; we therefore ask guests with serious sensitivity to call us.

• 8 servings, 18 cm
• No gluten-containing flour
• 25% less sugar