Delicious cake that is also healthy? Right up our alley!
Young mum and avid foodie, Julena Nola, set herself the ambitious challenge of creating recipes that were nutritious, healthy and great tasting, and that’s how Hunter Gatherer Gourmet was born. Her versatile gluten-free, dairy-free, grain-free, low-sugar baking mixes would fool even a cake connoisseur into thinking they’re the real deal. Perfect for cookies, muffins, loaves, slices and cakes.
INGREDIENTS:
- 300g Hunter Gatherer Gourmet velvety baking mix
- 3 eggs
- 1 cup water
- 2 Tbsp oil
- 1 tsp vanilla essence
- 1 tsp baking powder
- 500g frozen strawberries
- Freeze-dried strawberries for icing and decoration
METHOD:
- Heat oven to 180°.
- Pick out the smallest strawberries; the rest you will use for the filling.
- Mix water, oil, vanilla and eggs together. Add velvety baking mix and baking powder. Mix till well combined.
- Grease two 20cm cake tins or line with baking paper. Divide batter between the two tins. Add the small strawberries to each baking tin, dotted over the batter.
- Bake for 15-20 mins until cakes are set and a skewer comes out clean.
- While the cakes are baking, make the strawberry filling by putting remaining strawberries in a pan with a little water and simmering until they have reduced by half. Stir occasionally. Let cool.
- Make your favourite white icing, using either butter or mascarpone. Crush some of the freeze-dried strawberries up and fold them into the icing. Keep the rest to scatter over the top as decoration.
- Once cakes are cooked, spread the filling between the two cakes. Spread the icing over the top and decorate with the left-over freeze-dried strawberries.
