Strawberry Cake (Grain Free, Refined Sugar Free, Paleo, Primal)
A while a go I came across a gorgeous recipe for a brown butter cake that looked and sounded divine. I thought it would be perfect for our own anniversary and set about Thermomixing the recipe. Instead of making the icing as per the recipe I made a coconut cream whip, as we needed it to last a few days (the icing in the recipe needed to eaten the same day), and I also elected not to make multiple layers. It turned out beautifully and has become a firm favourite around here. Though you can’t quite achieve the brown butter in the Thermie (well you could if you want to keep checking it) the Thermomix made it really easy to put together.If you want to make the coconut cream whip, you’ll need to cool a tin of coconut cream in the fridge overnight. You can find the original non – Thermomix recipe here along with her delectable sounding icing recipe.
- Strawberry Cake
- 220g raw almonds (or almond flour/meal)
- 40g butter
- ¼ tsp salt
- ¼ tsp baking soda
- 40g honey
- 3 eggs
- ½ Tbs pure vanilla extract
- ½ cup quartered strawberries (about 8-10)
- Preheat oven to 180 degrees celcius.
- Place almonds in TM bowl and grind at speed 9 for 10 seconds. Set aside.
- Place butter in the TM bowl and cook on Varoma at speed 2 for a 3 mins (check after 2 mins to make sure it’s going alright).
- Add honey, almond flour, vanilla, salt, baking soda and eggs and mix on speed 4 for 10 seconds. Scrape down the bowl and repeat.
- At this point you can either fold through the strawberries or pour the batter into a lined 20 cm cake tin (or springform tin) and disperse the strawberries on top. You can push them into the batter a little if you like but I liked them peeking out of the cake after it was baked.
- Bake for 20 – 30 mins until cake has brown, springs back to the touch and has slightly come away from the sides of the tin.
Coconut Cream Whip
- Cold tin of coconut cream (you’ll scoop of the thickened coconut cream at the top of the tin)
- Tbs of honey
- Insert the butterfly, add thickened coconut cream (leave any watery coconut cream behind for another use) and whip on speed 4 for 30 seconds or until fluffy.
- It won’t stay fluffy for long unless it’s kept refrigerated, so rather than “ice” the cake with it, spoon it over when serving as an alternative to cream.
- Use any fruit you like…any berry would be delicious and stone fruit would be superb! Use coconut oil instead of butter and any liquid sweetener instead of honey.