Sicilian Cassata Tartlets
Sicilian cassata, flavoured with candied fruits that recall the heat of the Sicilian sun, is an...
Strawberry Gin Cake
If you think strawberries and gin are a match made in heaven, you need to make this cake. Fitness food specialist Foodspring and no-alcohol spirit-maker Lyre's teamed up to create this Strawberry Gin Cake, which would make the perfect sweet ending to your Valentine's Day meal.
For the cake base
| Ingredients | ||
|---|---|---|
| 110 | ml | rapeseed oil |
| 250 | g | spelt flour, plus extra to dust |
| 70 | g | instant oats |
| 40 | g | ground almonds |
| 100 | g | icing sugar |
| 1 | teaspoon(s) | baking powder |
| 1 | teaspoon(s) | apple cider vinegar |
| 65 | ml | cold water |
| 1 | pinch(es) | salt |
For the filling
| Ingredients | ||
|---|---|---|
| 60 | ml | coconut milk |
| 240 | ml | almond milk |
| 1 | teaspoon(s) | lemon juice |
| 2 | teaspoon(s) | agave syrup |
| 2 | teaspoon(s) | Flavour Kick Vanilla by Foodspring |
| 1 | tablespoon(s) | cornflour |
For the strawberry gin layer
| Ingredients | ||
|---|---|---|
| 225 | g | strawberries, hulled and chopped |
| 1 | teaspoon(s) | lemon juice |
| 1 | teaspoon(s) | Flavour Kick Vanilla |
| 2 | tablespoon(s) | white chia seeds |
| 2 | tablespoon(s) | Lyre’s Pink Gin |
To garnish and serve
| Ingredients | ||
|---|---|---|
| 600 | g | strawberries, hulled |
Preparation:
- For the base, in a mixing bowl, combine the spelt flour, instant oats and ground almonds with the rapeseed oil until smooth.
- Add the icing sugar and mix again until smooth.
- In a separate small bowl, combine the water and apple cider vinegar, then add to the bowl with the flour mixture and knead to combine.
- Add the baking powder and salt and bring the mixture together to form a dough ball.
- Wrap the dough ball in cling film (or a beeswax cloth) and chill in the fridge for 20–30 minutes.
- Preheat the oven to 170°C. Grease and line a round cake tin with baking paper.
- Roll out the chilled dough on a floured surface to a circle the thickness of 5mm and several inches larger than the diameter of the tin.
- Using the rolling pin to help you, lift the dough into the prepared baking tin. Carefully work the dough into the edges and up the sides to form a 2cm high rim above the top edge, trimming off any excess.
- Use the tines of a fork to pierce the dough base all over. Bake for 40–45 minutes until golden brown then remove and leave to cool.
- For the filling, whisk the cornflour and 1–2 tablespoons of the coconut milk in a small bowl to make a paste. Slowly stir in the remaining coconut milk.
- Pour the coconut milk-cornflour mixture into a small saucepan and stir in the remaining ingredients.
- Bring to the boil, then reduce the heat and simmer, stirring constantly, until the mixture thickens to form a custard.
- Spread the custard over the cooled cake base, then leave to cool again.
- Meanwhile, prepare the strawberry gin layer. Put the chopped strawberries in a small saucepan with the remaining ingredients (except the pink gin) and simmer over a medium heat for about 10 minutes until small bubbles form on the surface.
- Remove the pan from the heat, mash the strawberries with a fork then leave to cool.
- Stir the gin into the cooled mixture, then spread the strawberry gin mixture evenly over the cooled custard.
- Just before serving, finely slice the whole strawberries and arrange in concentric circles on the top of the cake. Garnish with a sprig of mint, if you like.
