White chocolate , strawberry and almond cake #Glutenfree.

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This cake is fabulous ! Adulterated from Goodfood ‘it’s dense, rich and buttery’ – and gluten free. Which is great when I have coeliac friends for dinner.
They say it will last in the fridge for a week, I say it won’t last till the end of dinner.

You need:
100g almonds : whizzed up to breadcrumbs size.
160g icing sugar
50g rice flour ( or 30 g of cornflour: I did)
30g white chocolate, blitzed to the size of small pebbles
1 vanilla bean, seeds scraped
4 egg whites
140g unsalted butter, melted
1 punnet strawberries, cut into quarters

• Pour a wine or three.
• Preheat oven to 165C fan-forced.
• Whizz up the almonds so they are ground to breadcrumb size.
• Chop up the white chocolate into small chunks : the size of J.Lo diamonds.
• Cut the strawberries into quarters.
• Melt the butter and let it cool slightly.
• Combine almond meal, icing sugar, rice flour, white chocolate and vanilla bean in a large bowl.
• In another bowl, lightly whisk the egg whites and add the melted butter.
• Combine the ingredients of both bowls together, mixing well.
• Line a 20-centimetre spring form pan with baking paper and pour in the mix.
• Pop the strawberries evenly over the cake.
• They should sink slightly into the mix. Like your stomach after eating this.
• Lick the bowl: delicious.
• Bake for 35-40 minutes, or until the cake is golden brown as an Hermes cuff.
• TIP When checking whether the cake is cooked, don’t rely entirely on the clean skewer method. The cake is very dense and so the skewer may never come out clean. Give the cake a firm touch and you will be able to tell if the centre is still wet below the crust.
• Serve with fresh fresh berries and blueberries and drizzle with cream.