Ingredients
The following ingredients have 4 Servings
- 150 g (1/2 cup + 5 tsp) unsalted butter - at room temperature
- 160 g (2/3 cup) caster/superfine sugar
- 2 tsp orange zest
- 3 large eggs - at room temperature
- 1 tsp vanilla extract (See Note 1)
- 75 g (1/2 cup) gluten-free all-purpose/plain flour (See Note 2)
- 1 1/2 tsp baking powder
- 125 g (1 1/4 cup) almond flour (See Note 3)
- 250 g (9 oz) strawberries
- 20 g (1/4 cup) flaked almonds
- powdered/icing sugar
- whipped cream or Crème Fraîche
Instruction
- Grease and line the base and sides of a 22 cm spring-form tin.Preheat the oven to 170 C (340 F) fan forced.
- Combine the plain flour, baking powder and almond flour and set aside.
- Hull the strawberries and cut them into 1 ½ cm (1/2 inch) cubes. Set aside about 50 g (1.8 oz) of prepared strawberries to add to the top of the cake.
- Add the butter, sugar and orange zest to the bowl of a stand mixer or a large bowl with a handheld mixer.On medium speed, beat together until the mixture is pale and fluffy.
- Add the eggs, one at a time, beating well after each addition. Add the vanilla with the last egg. The mixture may appear to separate but it will come together with the addition of the flours.
- With the mixer on the lowest speed, gently add the combined flours and baking powder.
- Remove the bowl from the mixer and, using a rubber spatula or large metal spoon, gently fold in the strawberries.
- Turn the mixture into the prepared cake tin and smooth the top.Distribute the remaining strawberries on the top of the cake batter and sprinkle with the flaked almonds.
- Bake for 40-45 minutes or until a skewer inserted into the centre of the cake comes out clean.
- Cool in the pan for about 10 minutes.Remove the sides of the cake tin and finish cooling on a wire rack.
- When the cake is completely cool, carefully remove the base of the tin and the baking paper and transfer it to a serving platter.Dust with icing/powdered sugar and serve with lightly whipped cream and extra strawberries.
