It’s been incredibly busy here at The Little Cotswold Kitchen recently so apologies for the lack of posts! To tide you over here is a great sweet treat that I baked with a friend visiting from Switzerland recently. Hard to believe that something so delicious can be free from modern food nasties, but it is. If you want to serve with the coconut whipped cream make sure to chill the can of coconut milk overnight first. Alternatively it’s just as delicious with regular whipped cream!
For the strawberry cake:
170g of butter or coconut oil (I used coconut oil as I’ve never baked with it before and was curious)
300g ground almonds (or gluten-free flour)
1tsp baking powder
170g coconut sugar or honey (honey is easier to find in your local supermarket!)
1tsp vanilla extract
3 large eggs
300g strawberries, hulled and cut in half
Preheat the oven to 160C/325F/Gas mark 3. Generously grease a 23cm cake tin with butter or coconut oil and line with baking paper.
Mix the ground almonds or gluten-free flour and baking powder in a large bowl. Put the butter or coconut oil, coconut sugar or honey and vanilla into the food processor, and blitz until light and fluffy. Add the eggs, one at a time, mixing to incorporate, then slowly add the flour. Transfer the cake mix to a bowl, and fold in the strawberries. Stir well together, pour into the cake tin and bake for 45 minutes.
For the whipped coconut cream:
1 x 400ml can coconut milk
1/2 tsp cinnamon
To make the coconut cream, place the unopened, upside-down can of coconut milk in the fridge, and leave it overnight. Place a bowl in the fridge next to it.
Open the can and drain out the coconut milk that has separated from the cream. Place the milk in a glass (this can be used to make smoothies, or drunk while you make the cream).
Scoop the cream out of the can and put it into the chilled bowl. then whip it with a handheld electric mixer until it fluffs up. Add the cinnamon, and whip again.
You can also add honey, raw cacao or vanilla to the whipped coconut cream for more flavour and sweetness.
(Both recipes from Madeline Shaw, Get the Glow)