Strawberry Sponge
A truly decadent dessert better kept for special occasions, you could always double up the ingredients and create two sponges and add a heavy whipped cream sandwich filling along with a smear of fruit compote.
Serves
8
Good For:
Afternoon Tea
Ingredients
- 1 ½ cups (150 g) ground almonds
- ½ cup (50 g) coconut flour
- ⅓ cup (5 tablespoons) honey
- ½ cup (110 g) melted unsalted butter
- 4 large eggs
- 1 teaspoon vanilla extract
- ¼ cup heavy cream (double cream)
- 1 teaspoon baking powder
Topping
- 1 ¼ cups (300 ml) heavy cream (double cream)
- 4 or 5 strawberries
- 1 small square of min 80% cocoa solid chocolate (optional)
Step by Step Instructions
Step 1
Preheat the oven to 320°/160°/Gas mark 3, grease and line a 7” round spring form tin.
Step 2
In a large bowl whisk the eggs so they are fluffy, add the ground almonds and coconut flour stirring thoroughly, add the honey, butter and heavy cream along with the vanilla extract, finally add the baking powder.
Step 3
Pour into the baking tin and place in the middle of the oven for 25-30 minutes.
Step 4
Leave to stand for 5 minutes in the tin before transferring to a wire rack to completely cool at least half an hour.
Step 5
For the topping whisk the heavy cream until firm, this will take around 5 minutes with an electric whisk.
Step 6
Spread the cream on the top of the cooled sponge cake, not too tidy, slice the strawberries and arrange on the top of the cream. Finally grate the dark chocolate over the top.
Strawberries like all berries are high in vitamin C and they also contain ellagic acid which helps to prevent DNA cells mutating.
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