Cake & Cookie Recipes > Lemon and Almond Gateau

This recipe is part of the March 2010 Recipes Menu

Starter - Parsnip and Swede Soup
Main Course - Lamb Shank
Dessert - Lemon and Almond Gateau

How to make Lemon and Almond Gateau:
A light and creamy three-tiered gateau suitable for very special occasions. Not too sweet, crunchy with toasted almonds and tangy with lemon zest, it can be served as a desert or just as a teatime treat.


6 egg yolks
6 egg whites, beaten until stiff
6oz caster sugar
30ml cold water
3oz self-raising flour
1oz cornflour
grated rind of one lemon

for topping and filling:

1 egg
5oz caster sugar
grated rind of one lemon
1oz flour
1 teaspoon cornflour
juice of one large lemon
1/2 pint double cream whipped
6oz chopped, toasted almonds
chocolate flake to decorate
(see measure conversions for more information)


- In a large bowl beat together the egg yolks, sugar, lemon rind and water until very light and fluffy.
- Sift in the cornflour and flour and blend well into the egg yolk mixture.
- Gradually fold in the stiff egg whites.
- Grease three 7 inch sandwich tins.
- Pour the cake mix equally into each.
- Bake at 180 degrees C. for about 40 minutes or until springy to the touch and light brown on top.
- Remove from oven.
- Allow to cool.
- Turn out onto a wire rack.
- To make the topping beat the eggs sugar and lemon rind until frothy.
- Add the sifted flour, cornflour and lemon juice and put into a basin over a saucepan of simmering water.
- Cook, stirring all the time, until the mixture forms a thick sauce.
- Allow to cool completely.
- Fold into the whipped cream.
- Sandwich the three sponge layers together with the filling.
- Use the remaining filling to cover the tops and sides of the cake.
- Cover with toasted almonds and crumbled chocolate flake.