How wonderful are strawberries? They are beautiful to look at and taste fabulous. We're collecting a full basket each day right now, so I'm making our favourite strawberry recipes to celebrate. This cake is inspired by The Sprouted Kitchen; my version is grain-free and I have substituted the sugar with stevia. Greek yogurt and butter keep this cake moist and spongy.
The contrast between the white of the cream and the red of the strawberries makes this cake lovely to look at. I've served it as a birthday cake as well with fresh flowers dotted in between the strawberries. Another way to serve it is to make strawberry fool - macerated strawberries stirred through whipped cream (beautifully pink), and pile that on top of the cake.
1 teaspoon vanilla
3/4 c Greek yogurt
1/4 c honey
3 T/45g unsalted butter, melted
2 c almond meal
1/2 c tapioca flour (or flour of choice)
1/2 t stevia powder
1 t bi-carb/baking soda
1/2 t baking powder
3/4 t salt
1 c cream
1 capful rosewater (optional)
pinch of stevia
1/2 c mascarpone cheese
small pinch of salt
sliced or whole strawberries (could use any berry)
Preheat oven to 165C. Prepare a cake tin with baking paper. Place all of the wet cake ingredients in the food processor and blend well. Add all dry ingredients and blend together. Pour batter into tin and place in oven for 30 - 35 minutes. Once cake is cooked through take it out of the oven and allow to cool before turning it out onto a serving plate.
To make cream, place cream, stevia (or other sweetener), rosewater if using (or vanilla or orange blossom water) together in a bowl and whisk with electric beaters. Once the cream is whipped, fold in the mascarpone cheese until well incorporated, but be careful not to stir so much that your cream falls.
Top with cream (or just whipped cream) and decorate with strawberries.
This cake would be great topped with chocolate frosting and toasted hazelnuts and bananas!
Enjoy - N x