Because I had a lot of strawberries left after me and Sophie picked them the other day, I was making different desserts for my family to enjoy.
One day I decided to make a cake. I planned to make it healthy and delicious. The perfect version would be vegan, but because I picked the almond flour for baking, I needed to use the eggs in the recipe. I still can’t find the substitute for eggs when cooking with almond flour. When cooking with almond flour you need a lot of eggs, otherwise, you cake will be dry.
So I decided to make lemon almond cake with fresh strawberries and strawberry frosting.
By the way, lemon and strawberries work great together and make the delicious combination in this cake.
My only advice is to let it stay in the fridge for at least 4 hour, before serving. The longer it stays, the better it tastes.
Lemon Strawberry Cake. Gluten Free.
3 lemons, weighing approximately 375g
1 heaped teaspoon of baking powder
½ teaspoon of baking soda
250g of ground almonds
250g of coconut sugar
1 cup soaked raw cashews
1/2 cup fresh strawberries
4 tablespoons maple syrup
4 tablespoons almond milk
Put the lemons in a saucepan with cold water and bring to the boil before reducing the heat and simmering for 2 hours, or until soft. Drain the water and set aside to cool. When cool, cut the lemons in half and remove any large seeds.
Grease a springform pan and preheat the oven to 350F.
Pulp the lemon in a food processor before adding the eggs, baking powder, baking soda, almonds and sugar and processing until you have a smooth batter.
Pour the batter into the springform pan and bake for 45 minutes to 1 hour. Check after 40 minutes to ensure the top is not cooking too much, if so simply cover with foil.
Let the cake cool in the tin before removing.
Put all the frosting ingredients in the high-power blender and blend until smooth.
To decorate the cake smooth over a crumb coating and refrigerate until set before smoothing over another layer of the frosting.