Strawberry Gin Cake

Strawberry Gin Cake

Photo Provided

Strawberry Gin Cake

Strawberry Gin Cake

Photo Provided

For the cake base

Ingredients

250
g
spelt flour, plus extra to dust
70
g
instant oats
40
g
ground almonds
110
ml
rapeseed oil
100
g
icing sugar
65
ml
cold water
1
teaspoon
apple cider vinegar
1
teaspoon
baking powder
1
pinch
salt

For the filling

Ingredients

1
tablespoon
cornflour
60
ml
coconut milk
240
ml
almond milk
1
teaspoon
lemon juice
2
teaspoon
agave syrup
2
teaspoon
Flavour Kick Vanilla by Foodspring

For the strawberry gin layer

Ingredients

225
g
strawberries, hulled and chopped
1
teaspoon
lemon juice
1
teaspoon
Flavour Kick Vanilla
2
tablespoon
white chia seeds
2
tablespoon
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.

 

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