Strawberry Cake
Easy and quick spring and summer dessert that will make everyone happy! You can easily upgrade it with a scoop of vanilla ice cream on top or whipping cream. It is not overly sweet, and has no white flour, which make it another great gluten free dessert. The stars are definitely the strawberries but I have made this cake with peaches and apples and I think you would like those too.
Here is what you need:
2 cups sliced strawberries
Batter:
3 eggs
3 tbs olive oil
1 cup almond flour/meal
1/4 cup coconut sugar
1/2 tsp baking powder
1/2 lemon, zest only
pinch salt
Let’s do this:
1. Rinse and slice the strawberries into thin slices. I like to cut each strawberry to four vertically and then thinly slice it horizontally.
2. Mix the batter ingredients in a separate bowl until smooth and pour it into a round pie dish, I used 8” round ceramic dish.
3. Spread the strawberry evenly on top of the dough and press them lightly so they sink in the dough. You can also use a back of a spoon, place it in the batter and make a few swirls shapes or a figure eights, this will let the strawberry submerge partially into the batter.
4. Optional: sprinkle 2-3 tbs coconut sugar on top.
5. Bake at 350 for 45 minutes or until the center is stable when you touch it lightly with your finger or a spoon.
6. Perfectly delicious warm or at room temperature. Store in the fridge until ready to eat.
7. Serving suggestion: Serve each portion with a scoop of vanilla ice cream on top or whipping cream.
