Last month I turned 27 in lockdown and although I was incredibly apprehensive about it (and to be honest fancied skipping it entirely this year) I had the best day thanks to some very wonderful people. I made a gluten free version of the jalapeño cornbread from @stayinginthebook for breakfast, ate this very cake for lunch and had a picnic with tequila + grapefruit soda cocktails for dinner. Me and Rob went on a big walk, ran into a friend, watched TV, read and spoke to friends and family. With all the uncertainty in the world right now I was left feeling very grateful and very, very lucky.
I made my own cake, because duh! I knew I wanted to make (and eat) something seasonal if I could, something with fruit and vanilla and something that definitely wasn’t chocolate. I was craving icing that had a hint of sour and cream rather than it being overly sweet and a cake sponge bursting with flavour. I’d also read that there is an abundance of strawberries in 2020, because of our super warm Spring and with strawberries being very FODMAP friendly, everything fell into place.
This roasted strawberry sour cream cake is rich, sweet, tangy and delicious. The sour cream icing pillow for the strawberries brings me a lot of joy, as do the jammy roasted strawberries that run through the sponge. There are two of us in my flat and I can confirm the whole thing was no where to be seen within three days. Cake at every meal time. I was very OK with it.
A few recipe notes:
350g strawberries, hulled and quartered
1 tablespoon sugar
120g unsalted butter
200g caster sugar
2 large free-range eggs
1 teaspoon vanilla extract
50g ground almonds
200g gluten free plain flour
2 1/1 teaspoons baking powder
1/2 teaspoon sea salt
zest of 1 lemon
150ml lactose free milk
For the sour cream buttercream:
140g salted butter, softened
280g icing sugar
1/2 teaspoon vanilla extract
100ml sour cream
1 tablespoon fresh lemon juice
Roughly 250g strawberries
To roast the strawberries, preheat your oven to 200C, 180C fan, gas 6. Tumble the strawberries into a baking dish and sprinkle over 1 tablespoon of sugar. Bake for 15–20 minutes, or until the strawberries start to get juicy and turn jammy. Set aside to cool and turn the oven down to 180C, 160C fan, gas 4.
Grease and line an 8inch springform cake tin with baking paper and put to one side.
In a large bowl, beat together the butter and sugar until pale and fluffy. Beat in the eggs, one at a time, then mix in the vanilla. Combine your flour, ground almonds, baking powder and salt in a separate bowl and sift half of it into the wet mixture, stirring to combine. Stir in half of the milk then follow with the remaining flour and then the remaining milk. Adding the ingredients in stages like this helps prevent the cake batter from splitting. Gently fold in the strawberries and the zest of a lemon.
Pour the batter into your prepared tin and smooth the surface with the back of a wooden spoon or spatula. Bake for 50–55 minutes, or until a skewer inserted into the centre of the cake comes out clean. Leave the cake to cool in the tin for 10 minutes or so before unclipping the tin. Transfer the cake to a wire rack to cool completely.
To make your icing, beat the butter in a large bowl until soft. Add half of the icing sugar and beat until smooth. Add the remaining icing sugar and beat until pale and fluffy. Stir the sour cream, vanilla extract and lemon juice through the icing, adjusting to taste.
Spoon the icing over your cooled cake, making a pillow for the strawberries in the middle. Wash and halve your strawberries – you can hull them if you like but I like to leave the tops on for the visual. It also means you can pick up the strawberries and use them to scoop up any leftover icing off your plate! Pile the strawberries on top of your icing and serve. Keep any leftovers in the fridge.