Strawberry Cake

We had a whole delicious batch of fresh strawberries from the garden. Usually I would just chuck them into a protein smoothie, but it dawned on me that it had been a long time since I last baked a cake. It's pretty yummy, but the cake base is very scone-like. It goes deliciously with whipped nut cream or vanilla So Good.

Strawberry Cake

 

1 cup butter

1/2 cup stevia

1 tsp salt

4 eggs (free-range, of course!)

1 tsp vanilla

3 cups gluten-free flour (2 cups self-raising, 1 cup rice)

Strawberry topping (see recipe below)

 

Preheat the oven to 175 degrees Celcius. Grease or line a springform cake pan.

In a large bowl, combine sugar, stevia, and salt. Add eggs, one at a time, beating well. Gradually sift in the flour.

Spoon the mixture into the pan, even out, and pour the strawberry topping over the top.

 

 

Strawberry Topping

2 cups fresh strawberries, topped and sliced

1/4 cup stevia

1 tbsp water

 

Combine all the ingredients in a medium-sized saucepan over medium-high heat. When the water begins to bubble, turn down to low and leave to simmer for five minutes, stirring occasionally.