There may be nothing fairly like a scrumptious cake to impress and produce pleasure. It doesn’t must be something extravagant — actually, I normally choose uncomplicated one-bowl kind muffins.

This recipe is so easy and could be made with gluten-free or common self-raising flour. The bitter cream produces probably the most unbelievable cake and I like the feel the coconut brings.

I’ve divided the batter between two tins and sandwiched them with some selfmade jam, whipped cream and contemporary strawberries for a basic filling.

This jam has a lot much less sugar than many store-bought varieties, as it’s meant for fast use and never preserving. In the event you’re quick on time, a jar from the outlets is totally positive too. You’ll be able to sweeten the cream with some icing sugar or flavour it with vanilla, nevertheless I prefer it unsweetened and plain so you’ll be able to actually benefit from the strawberry flavour of the filling and the buttery vanilla from the cake.

In the event you’re utilizing gluten-free flour, try to purchase one meant for baking with — there are some actually good high quality ones accessible, which produce nice outcomes.

Gluten-Free Vanilla Cake With Strawberries & Cream

(Serves  8-12)

250g unsalted butter, softened
250g caster sugar
3 tsp vanilla extract
4 eggs
125g full fats bitter cream
250g gluten-free self-raising flour
80g desiccated coconut
Pinch of salt

Strawberry jam

250 g strawberries, roughly chopped
125 g caster sugar
Juice of half a lemon

400ml whipped thickened cream, to serve
200g strawberries, hulled, halved and sliced, to serve
Pure icing sugar, to mud

Technique:

In a bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar on a medium-high velocity for 6-7 minutes or till very pale and light-weight.

Add the vanilla, and blend briefly. Cut back the velocity to medium and add within the eggs, separately, beating properly between every addition and scraping down the edges of the bowl, as wanted.

Add the bitter cream and proceed to combine. The combination might look cut up however will come collectively as soon as the dry components are added.

With the mixer on a low velocity, add within the flour, coconut and salt and blend till simply mixed.

Divide the batter between the 2 tins and easy to even out. Bake within the preheated oven for 35-40 minutes or till a skewer comes out clear when examined. Enable to chill briefly within the tin then switch to a wire rack to finish cooling.

In the meantime, make the strawberry jam by combining all the components collectively in a saucepan and prepare dinner on a excessive warmth till it reaches 104-105 C on an prompt learn thermometer. Alternatively, place a small plate within the freezer and when the jam appears  thick, take it off the warmth and place a teaspoon of the jam onto the chilly plate. Push your finger by means of the jam and if it doesn’t flood again into the centre, it’s prepared. Whether it is nonetheless runny, return the jam to the warmth and take a look at once more a couple of minutes later. Switch to a small bowl and permit to chill fully.

Place the cooled cake on a cake stand or serving plate and spoon over the jam, spreading it virtually to the sting.

Spoon over the whipped cream and subsequent add the sliced contemporary strawberries. Prime with the second cake and gently press to sandwich. Mud with icing sugar and serve.

What else I’m cooking: I’ve been making an attempt to excellent my pizza dough so I’ve been making A LOT of pizza these days! Topped with creme fraiche, lemon and prawns, or a basic one among buffalo mozzarella, garlicky tomato sauce and basil!

What else I’m consuming: Spinach, feta and wild weed pie from Sydney’s Bar Copains!