Strawberry Cake with Lime Glaze
The heavenly fruity strawberry cake from Spoonsparrow with lime glaze is perfectly complemented by the airy buttermilk cream.
Ingredients
- 2 Eggs
- 1 pinch salt
- 90 g coconut palm sugar
- 100 g spelt flour type 630
- 1 tsp Baking powder
- 7 g ground almonds (1 tsp)
- 650 g strawberries
- 1 Lime
- 1 packet clear gelatin for cakes
- 230 ml clear apple juice
- 125 ml whipping cream
- 4 tbsp buttermilk
Instructions
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1.
Add eggs, a pinch of salt, 60 g coconut palm sugar and 2 tbsp hot water to a mixing bowl. Beat with a hand mixer on high speed until a thick cream forms, about 4 minutes.
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2.
Whisk together flour and baking powder, then fold into the batter in two batches using a whisk for a few seconds each time.
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3.
Line the bottom of a 24 cm springform pan with parchment paper. Pour the batter into the pan, smooth the surface, and sprinkle with ground almonds. Bake in a preheated oven at 180 °C (fan 160 °C) on the middle rack for 12–15 minutes.
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4.
Remove the pan from the oven, place it on a cooling rack and let it cool for 5–6 minutes. Then release the sponge from the pan and allow it to cool completely.
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5.
Meanwhile, wash strawberries gently in cold water, pat dry with paper towels, then clean and halve them.
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6.
Place the cooled sponge layer almond side up on a cake plate and arrange the strawberries over it.
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7.
Wash the lime under hot water, dry it, grate the zest finely, cut it in half and squeeze out the juice.
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8.
In a small pot, mix the gelatin powder and remaining coconut palm sugar. Gradually stir in lime zest, apple juice and 2 tbsp lime juice, cooking while stirring until dissolved.
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9.
Spread the glaze from the center outward over the strawberries with a spoon. Chill the cake for at least 20 minutes.
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10.
Just before serving, whip the cream to stiff peaks and fold in the buttermilk. Spoon the whipped cream over the cake.
