This is a totally amazing cake that is so simple to make.
It was originally my sister in law’s recipe, but I’m not sure where she got the recipe from. I used to make it with butter, cow’s milk and caster sugar as per the original, but since trying to be ‘good’ I have altered the recipe to make it my own. A Paleo version. Its still ridiculously tasty. Only difference would be that it is a little less sweet. You could probably substitute half of the sugar measurement for honey and this would make it sweeter.
STRAWBERRY CAKE
Recipe by: Me
Ingredients
6 tbl macadamia nut oil (or softened butter)
1 1/2 cups gluten free self raising flour
1 cup organic coconut sugar
1 large egg
1/2 cup almond milk
1 tsp pure vanilla extract
1 1/2 punnets strawberries, hulled and halved
Method
Preheat oven to 180. Spray a 20cm cake tin with oil spray and line with baking paper. Sift flour.
Put oil and sugar into mixer and fit with paddle attachment. Cream oil and sugar for about 3 mins. Reduce speed to medium. Add egg, milk and vanilla.
Reduce speed to low and gradually add flour. Transfer batter to cake tin. Cut green tops off strawberries. Arrange strawberries on top of batter, push them down into batter point first. Push as many in as you can, close together.
Bake cake on the bottom shelf of the oven for 50 mins to an hour. Remove from oven, wrap tin in a tea towel and sit for 1 hour. Remove cake from tin.
The wrapping in the tea towel is really important. I didn’t do this the first time I made this as I stopped reading the rest of the recipe and so missed this step. It’s crucial because it makes the cake really moist and almost chewy. Amazing.
Enjoy CCxx
*PS yes the photo has a great dollop of cream which now renders it not dairy free, but that piece was for my dad and he’s not interested in cutting anything out of his diet 🙂
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