Strawberry Cake Without Sugar

Ingredients

• 100 g spelt flour type 1050
• 40 g ground almonds
• 3 eggs
• 70 g honey
• 600 g strawberries
• 2 tbsp honey
• 250 g whipping cream
• 1 Banana
• 1 tsp lemon juice
• a handful of lemon balm or mint for garnish

Instructions

1. 1.

   Mix the flour and almonds. Separate the eggs; beat the egg whites very stiffly. In a bowl combine yolks with 3 tbsp water. While constantly stirring with an electric hand mixer, slowly add honey until the mixture becomes creamy. Gently fold the beaten egg whites into the flour-almond mix.

2. 2.

   Line the bottom of a springform pan with parchment paper. Spread the batter onto the pan base and bake in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for 30 minutes. Let the sponge cool, remove it from the pan, wet the parchment with water, and lift it off.

3. 3.

   Clean and wash strawberries; puree 150 g of them with honey. Spread the strawberry puree over the cake base and let set for 30 minutes. Whip the cream stiffly. Mash banana with lemon juice and fold into the whipped cream. Spread the mixture over the cake base.

4. 4.

   Just before serving, halve the remaining strawberries and arrange them on top of the cake. Sprinkle the cake with lemon balm or mint leaves.