Lemon Griestorte

20 minutes - 25 minutes

Serves 6. Scroll to the bottom of the page to see questions Lindsey has answered on this recipe

This recipe is from Delia's Cakes.

Because there’s no flour in this it’s unimaginably light and airy, and very lemony, which makes it a very elegant dessert cake.

The Delia Online Cookery School: For Delia's family cake recipes, press the image to play.

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Gluten-free Griestorte!

Asked by: Eilleen

Hi Lindsay, Could I use ground rice instead of semolina in the lemon griestorte to make it gluten free?

Answered by Lindsey: Hello, I haven’t tried rice flour, but as it has a similar texture, I think it will work. Kind regards Lindsey

Can Lemon Griestorte be made with polenta?

Asked by: Lindsay Forrest

Hi Lindsey I would like to make the LEMON GRIESTORTE, however, I have Coeliac Disease so am wondering if I could replace the semolina with fine polenta. If not, what would you suggest. Thanking you in advance for your advice Kindest regards Lindsay

Answered by Lindsey: Hello Lindsay, We tested the Griestorte with fine polenta when all the cakes in ‘Delia’s Cakes’ book were tested if they could be made gluten-free simply by swapping out the ‘gluten’ ingredients. Unfortunately, we did not think the gluten-free Griestorte was good enough. So, I’m sorry but we would say no! Lindsey

About the Griestorte

Asked by: Lynda

Hi I am about to make Delia's Lemon Griestorte for a family get together this coming Saturday - how far out can I make it and why stored in a polythene box in the fridge? Unusual for a cake. Thank you

Answered by Lindsey: Hello, You can make the sponge ahead and freeze or make it fresh the day before and keep it in an airtight container. It only needs to be refrigerated if you’re keeping it after it has been filled with the fresh cream, if there’s any left that is. Kind regards Lindsey

Method

After separating the eggs, place the yolks in a mixing bowl, then add the sugar and lemon juice and whisk until the mixture is thick and beginning to turn paler.

Now fold in the lemon zest, semolina and ground almonds until everything is evenly blended. After that, wash the whisk and dry it very thoroughly (so it’s absolutely grease-free) and whisk the egg whites in a roomy bowl up to the soft peak stage. Now take a metal spoon and very carefully and gently fold them into the egg yolk mixture.

Next divide the mixture between the two prepared tins, level off using the back of a tablespoon and bake near the centre of the oven for about 20–25 minutes. They are cooked when you press lightly with your little finger and the centre springs back. Let the cakes cool in the tins for 10 minutes before loosening the edges by sliding a palette knife all round and turning them out onto a cooling tray.

Now carefully peel back the lining by gently pulling it back. Lightly place the other cooling tray on top and just flip them both over so that the tops are facing upwards (this is to prevent them sticking to the cooling tray).

When they are absolutely cold, place one cake on a serving dish and spread with lemon curd and whipped cream, then place the other cake on top and dust generously with sieved icing sugar.

Store in a polythene box in the fridge.