Bake Along: Gluten-Free Strawberry Cream Cake

Once again this week, I am joining in with "The Bake Off Bake Along" hosted by  Amanda at Rhyme and Ribbons.

This past week on the Great British Bake-off, the baking contestants were challenged with "free-from" baking - sugar-free, gluten-free and dairy-free.

 

Although I am pretty sure that we could never go "sugar-free" in our home, we have gone "gluten-free."  My husband and my youngest son have proven to be gluten-intolerant so I cook and bake on a regular basis without wheat gluten.  We are not completely gluten-free - my older son, daughter and I are all tolerant, however I find it easiest sometimes to make everyone gluten-free meals.  I have switched to GF pasta and keep our pantry stacked with GF crackers, bread, cereal and baking ingredients. 

 

So, of course I have chosen to make a GF treat for this week's Bake Along!!

I have been experimenting all summer with GF flour replacements and have found this book by Emma Goss-Custard highly influential.

 

This recipe is modified from a recipe in her book.

 

Gluten Free Strawberry Cream Cake

 

 

Ingredients

 

100g (3 1/2 oz or 1/2 cup) butter, melted

100g (3 1/2 oz or 1/2cup) granulated sugar

85g ( 3 oz or 3/4 cup) polenta (corn meal)

75g (2 3/4oz or 3/4 cup) ground almonds

50 g (1 3/4 oz) rice flour

1 1/2 tsp baking powder

2 eggs

100 g (3 1/2 oz) clotted or sour cream

1 tsp vanilla

 4 tbsp. milk

200g / 7 oz. strawberries, hulled and sliced

 

 

1. Preheat oven to 350 degrees F or 180 degrees C. Line a 9x9 cake an with parchment paper.

 

2.  Put the polenta, sugar, almonds, rice flour and baking powder in a large bowl and mix together. 

 

3.  Put the melted butter in a large mixing bowl, then add the eggs, cream, milk and vanilla.  Beat with an electric mixer at high speed.

 

 

 

 

4.  Add the dry ingredients to the wet and combine. Put in the sliced berries and mix gently to combine. 

 

5. Scrape down the  sides of the bowl to ensure everything is combined, but be careful not crush the fruit. 

 

6.  Spoon the mixture into the cake pan.  Use a  spatula to spread the mixture out evenly.

 

 

7.  Bake for 40 minutes or until the edges are golden and the centre is no longer wet. 

 



 

 

 

This cake cuts beautifully once it is cooled.  It is a denser texture,  but it goes perfectly with whipped or clotted cream. 

 

I made this cake to slice into squares to pop into my youngest son's lunchbox this coming week. 

He is already anticipating dessert time at school!!

 

 

 

 

Looking forward to seeing what others have put together for "free-from" baking week.  Hopefully I'll be able to grab a few more GF recipes for my arsenal.

 

 

Have a wonderful Tuesday!

 

Hugs to all,

XOXO

 

Bronwyn