I have experimented with this cake for a while, and just in time for my upcoming birthday I’m finally happy with the result. Today I invite you to my kitchen table with a delicious strawberry cake with Limoncello cream!
It actually begun when I was looking for whipped cream meant for a cake I made, later I was looking for an egg custard for a classic Swedish almond cake. Cream and custard but without the cream and eggs… Ehhhh, yes I really like challenges in the kitchen … But you’ve probably understood that already.
After some thinking and experimentation in the kitchen, I came up with this perfect cream as a substitute for both the whipped cream and custard in one.
It’s so simple to make and just needs some time to cool off in the fridge before enjoying. This time I made the cream with limonchello but that can also be replaced with concentrated elderflower lemonade or another good “liquid” that you like.I’ve tried and it really gets delicious!
The cake was another struggle but finally I’m happy with the result. It’s such a nice soft and spongy cake. The chickpea flour replaces the eggs wonderfully.
If desired, you can add some grind cardamom or cinnamon as an extra to the cake.
But let’s get to work, one should never wait too long for a slice of cake!
Delicious strawberry cake with Limoncello cream
Gluten-free cake / sponge cake
3 dl / 195 grams / 6.95 oz rice flour
1 dl / 50 grams / 1.80 oz of chickpea flour
2 teaspoons / 8 grams / 0.30 oz baking soda
1 pinch of salt
2 dl / 105 grams / 3.70 oz coconut sugar
2 drips of vanilla essence (amount depending on how concentrated the essence is)
The zest of 1 whole lemon (organic)
1.5 teaspoons / 6 grams / 0.25 oz apple cider vinegar
1.5 dl / 120 grams / 4.30 oz sunflower oil
3 dl / 285 grams / 10.2 oz almond or coconut milk (unsweetened)
How do I do it?
1. Pre-heat the oven to 175 ° C. Use preferably a cake tin with loose edges, 30 cm in diameter. The size of the baking tin is important for the final result! Brush the tin with some oil.
2. Add all the dry ingredients into a bowl. Strain the flours and baking soda through a wired sieve to avoid flour lumps in the cake later.
3. Add all the wet ingredients to the bowl and stir well.
4. Pour the batter into the baking tin. Place the cake in the middle of the oven on a rack and bake for 35 minutes. The cake should be dry when ready.
2 dl / 190 grams / 6.65 oz almond milk (unsweetened)
1 dl limonchello
2 tablespoons of chickpea flour
1 teaspoon of deodorized coconut oil
About 2 teaspoon of agave syrup
1 tablespoon of lemon juice
A tiny pinch of salt
How do I do it?
1. Mix almond milk, limonchello and chickpeas flour in a small pan. Beat it well to make sure there are no flour lumps left.
2. Put the pan on the stove on medium heat. Continue to whip the cream continuously!
3. Lower the heat when the mixture starts to boil slightly with small bubbles. Whisk it for another few minutes.
Control the texture by poring a teaspoon of cream on a plate. Pull one finger through the sauce. If it doesn’t come together but continues to be divided into two “piles” the cream is ready.
4. Stir in the coconut oil and season with agave syrup, lemon juice and a tiny pinch of salt.
5. Pour the finished cream into a bowl. Place the bowl in the fridge for about 2 hours to cool off. It’s handy to stir the sauce halfway to avoid the coconut oil forming a layer on the top.
Let the cream come to room temperature before serving.
Decorate the cake with the cream and fresh strawberries. It’s delicious to marinate the cut strawberries in finely sliced mint and a some coconut sugar for 15 minutes before decorating the cake with it!
Serve your decorated strawberry cake with limoncello cream immediately.
This recipe is free from gluten, eggs and lactose.