I recently made this cake for a birthday and it was devoured within minutes, it’s a spin on a typical flan or Victoria sponge cake. The coconut flour and sour cream ensure that the cake is moist and doesn’t dry out. The berries can be altered to whatever is in season or else can be substituted for white chocolate curls and lemon curd used instead of the jam for a zesty lemon twist. The icing can also be used for cupcakes or to top carrot cake.
- 100g caster sugar
- 150g unsalted soft butter
- 3 eggs, lightly beaten
- 125g plain/gluten-free flour
- 25g coconut flour
- 1 tsp baking powder
- 80g sour cream
- 1 tbsp milk
- 2 tbsp lemon juice
- 2 tbsp strawberry/raspberry jam
- 200g fresh strawberries, halved
Icing:
- 100g cream cheese
- 100g creme fraiche
- 1 tbsp honey
- Preheat oven to fan 160°C, line and grease a 20cm round tin.
- Cream the butter and sugar together until light and fluffy with a hand-held/stand mixer or food processor.
- With the motor running, gradually add 1 tbsp of the beaten eggs at a time until well combined.
- Add in the dry ingredients and beat well.
- Fold in the sour cream and milk by hand; followed by the lemon juice and continue to fold.
- Pour the mixture into the prepared tin and bake in the oven at 160°C for 15 minutes. Increase the oven to 180°C and bake for 15-20 minutes or until a skewer come out clean.
- Remove from the oven and allow to cool in the tin.
- For the icing; beat the cream cheese and creme fraiche together until smooth.
- Add in the honey and continue to beat until thick and creamy. Chill in the fridge.
- To assemble the cake: remove the cooled cake from the tin and spread a thin layer of jam over the surface followed by the icing.
- Top with the halved strawberries and enjoy.
