This year we have grown a lot of fruit plants to go in the fruit frame that the hubby built. Having the fruit frame has saved the fruits from the birds and has meant that we have had a lot more to harvest this year. The other week we had a so many strawberries to use and I knew that I wanted to used them in a bake.
This deliciously moist cake is full of juiced strawberries, maple syrup and raw honey, so not only are you getting some of your five a day but it is also made without using refined sugar!
This is what I did...
Strawberries and Cream Cake
150g self raising flour
75g ground almonds
75g pure maple syrup
75g raw natural honey
1/2 tsp vanilla paste
150g double cream
Heat the oven to 180C
1 - Place the butter, self raising flour, ground almonds, maple syrup, honey, eggs and vanilla paste in a large mixing bowl and blend together until you have a creamy consistency
2 - Place 200g of strawberries in a blender and blitz until you have a strawberry juice
3 - Pour the juice into the cake mixture and mix together
4 - Spoon the mixture into a prepared cake tin and place in the centre of the pre heated oven and bake for 45 - 50 minutes or until thoroughly baked
5 - Once thoroughly baked, remove from the oven and allow to cool for 10 minutes in the tin before removing from the tin and allowing to cool on a cooling rack. During the cooling time the cake may dip a little but don't worry it is due to the added liquid in this cake!
6 - Once the cake is cool to touch whip the double cream until thick
7 - Top the cake with the cream and decorate with the remaining strawberries and serve
With this cake having extra liquid you will find that it is more of a stodgy cake which is delicious when still slightly warm on the inside! The delicious, natural flavours of the strawberries go throughout this cake and goes perfectly with the maple syrup and honey.