While I was living in France, I had the chance to visit Jersey via Granville, on the west coast. There is a ferry that goes across in just over an hour. Although Jersey is probably best known for their cows and dairy products, there are also other local foods including strawberries. I found a recipe for strawberry cake on the Jersey National Trust page and made my version of it. After trying that for the first time, I made this strawberry dairy-free cake. Simply replace the butter with solid coconut oil.
What I really like about this cake is that it is moist on the inside and crunchy on the top. The strawberries also make a pretty design. And with the addition of the coconut butter, you get an extra sweetness. Instead of cream or ice cream, you can serve this either with dairy-free yoghurt or ice cream.
110g coconut oil
140g caster sugar
150g plain flour
½ teaspoon salt
1½ teaspoons baking powder
35g ground almonds
2 large eggs, at room temperature
1 teaspoon vanilla extract
½ teaspoon almond extract
2-3 teaspoons demerara or brown sugar
400g small strawberries hulled, washed and dried
First, pre-heat the oven to 175C. Line a tin (20 cm square) with baking parchment or use a silicone pan.
Next, in a large bowl, cream the coconut oil and sugar until pale and fluffy. Crack the eggs into the coconut oil and sugar mixture, one at a time, whisking well between each addition until well-mixed. Add the vanilla and almond extract and whisk to combine.
In a separate bowl, combine the flour, salt, baking powder and ground almonds.
Then, add the flour and almond mixture to the sugar-oil mixture, and fold it in until a uniform consistency. Transfer the mixture into the prepared tin. Arrange the strawberries over the top with the pointy side up, covering the whole cake as tightly as possible. Finally, sprinkle evenly with demerara or brown sugar.
Bake for 35-40 minutes or until a toothpick comes out clean when you poke it into the middle. Serve room or at room temperature.
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