Recipe Tip: Strawberry Gin Cake
Top Recipe. All ingredients and tips for getting it right. If you think strawberries and gin are a match made in heaven, you need to make this cake. Fitness food specialist Foodspring and no-alcohol spirit-maker Lyre's teamed up to create this Strawberry Gin Cake, which would make the perfect sweet ending to your Valentine's Day meal.
- 250 gspelt flour, plus extra to dust
- 70 ginstant oats
- 40 gground almonds
- 110 mlrapeseed oil
- 100 gicing sugar
- 65 mlcold water
- 1 teaspoon(s)apple cider vinegar
- 1 teaspoon(s)baking powder
- 1 pinch(es)salt
- 1 tablespooncornflour
- 60 mlcoconut milk
- 240 mlalmond milk
- 1 teaspoon(s)lemon juice
- 2 teaspoon(s)agave syrup
- 2 teaspoon(s)Flavour Kick Vanilla by Foodspring
- 225 gstrawberries, hulled and chopped
- 1 teaspoon(s)lemon juice
- 1 teaspoon(s)Flavour Kick Vanilla
- 2 tablespoonwhite chia seeds
- 2 tablespoonLyre’s Pink Gin
- 600 gstrawberries, hulled
Step 1For the base, in a mixing bowl, combine the spelt flour, instant oats and ground almonds with the rapeseed oil until smooth.
Step 2Add the icing sugar and mix again until smooth.
Step 3In a separate small bowl, combine the water and apple cider vinegar, then add to the bowl with the flour mixture and knead to combine.
Step 4Add the baking powder and salt and bring the mixture together to form a dough ball.
Step 5Wrap the dough ball in cling film (or a beeswax cloth) and chill in the fridge for 20–30 minutes.
Step 6Preheat the oven to 170°C. Grease and line a round cake tin with baking paper.
Step 7Roll 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.
Step 8Using 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.
Step 9Use 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.
Step 10For 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.
Step 11Pour the coconut milk-cornflour mixture into a small saucepan and stir in the remaining ingredients.
Step 12Bring to the boil, then reduce the heat and simmer, stirring constantly, until the mixture thickens to form a custard.
Step 13Spread the custard over the cooled cake base, then leave to cool again.
Step 14Meanwhile, 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.
Step 15Remove the pan from the heat, mash the strawberries with a fork then leave to cool.
Step 16Stir the gin into the cooled mixture, then spread the strawberry gin mixture evenly over the cooled custard.
Step 17Just 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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