To you gluten free lovelies, I want to apologies. I’ve been absolutely dreadful at sharing GF recipes this year but I can promise that there is more to come… including todays recipe!
Now not to toot my own horn or anything but todays recipe is nothing short of incredible. I will go as far as saying that this is in my top 3! YES THREE! Recipes I’ve ever made. It is THAT good.
So, I couldn’t gate keep any longer. You know me, I can’t keep a baking secret for long and I know for a fact, that you cake lovers out there will absolutely love this. It’s totally different to anything I’ve made before and I think that’s what has made it stand out so much to me. It’s unique, it packs a punch with flavour and quite frankly, is bloody delicious.
It’s strange as I’d never in my wildest dreams thought of putting almond and strawberry together. Almond and cherry – yes but strawberry, no. But boy was I missing out on something quite spectacular. This is a winning combination in my opinion and one that I’ll be pairing together for years to come.
(Watch me become obsessed and constantly share recipes with this combo. You’ll be sick of it and quite possibly me haha).
So, if everything I said above doesn’t take your fancy, I don’t know what will. But if it does, you know the drill by now, keep that finger scrolling and you’ll see how to make this beauty below:
Category: Sweet Treat / Desert
Prep Time: 1 Hour
Cook Time: 50-60 Minutes
Overall Time: 2 Hours
Ingredients You Need For Filling:
- 340g Of Fresh Strawberries
- 65ml Of Water
- 1tbsp Of Lemon Extract
- 110g Of Granulated Sugar
- 3tbsp Of Cornflour
Ingredients You Need For Streusel:
- 30g Of Almond Flour
- 70g Of Granulated Sugar
- 37g Of Salted Butter
Ingredients You Need For Cake:
- 110g Of Granulated Sugar
- 4 Large Eggs
- 2tsp Of Almond Extract
- 1tsp Of Vanilla Extract
- 1/4tsp Of Lemon Extract
- 115g Of Almond Flour
- 1tsp Of Baking Powder
- 1-2tbsp Of Almond Milk
How To Make The Filling:
- Firstly, gather together your equipment and ingredients.
- Secondly, in a large saucepan, over a medium heat, bring the 340g of strawberries and 65ml of water to a simmer.
- Next, stir in 1tbsp of lemon extract, 110g of granulated sugar and 3tbsp of cornflour.
- Then turn the heat to high and and bring the ingredients to a boil.
- Once you’ve reached boiling point, reduce the heat right down low and using a potato masher, mash the strawberries throughly (at this point, it should look like strawberry jam).
- Cover the saucepan with a tea towel and allow the filling to simmer on low until thickened. This should roughly take around 5-8 minutes.
- Once thickened, take off the heat and allow to cool for at least one hour.
How To Make The Streusel:
- Whilst the filling is cooling, let’s prepare the streusel.
- In a mixing bowl, add 30g of almond flour and 70g of granulated sugar.
- Next, add the 37g of melted salted butter and using a fork, mix together until combined (at this point you should have both pea size and crumb size pieces)
- Set aside until later.
How To Make & Assemble The Cake:
- Now that all the above is complete, let’s make, assemble and bake the cake!
- Line a loaf tin with parchment paper and preheat the oven to 180C / 160C Fan / Gas Mark 4.
- In a medium sized mixing bowl, whisk together the 115g of almond flour and 1tsp of baking powder and set aside.
- Next, in a large mixing bowl, whisk together the 110g of granulated sugar, 4 large eggs, 2tsp of almond extract, 1tsp of vanilla extract and 1/4tsp of lemon extract together until smooth.
- Now, slowly add the dry ingredients into the wet ingredients, mixing well until a batter has formed (TIP: if the batter is too thick, add in 1-2tbsp of almond milk to thin it slightly).
- Pour 3/4’s of the cake batter into the prepared loaf tin.
- Gently spoon the cooled strawberry filling ontop of the cake batter.
- Cover the filling with the remaining cake batter, making sure it’s completely covered.
- Sprinkle 3/4’s of the streusel over the top of the cake.
- Place the cake into the oven for 50-60 minutes, until a skewer placed into the centre comes out clean.
- Once baked, remove the cake from the oven and allow to cool completely before removing from the loaf tin and transferring to a wire rack.
- Finally, sprinkle the remaining streusel over the top of the cake (this will give variation of texture which I personally think makes the cake nicer. This is optional though).
That’s your Gluten Free Strawberry & Almond Streusel Cake prepared, baked and cooled, ready for you to enjoy!
If your looking for a loaf cake to make yourself or someone you love, let this be the one you make!
You guys know that I would never upload something I’m not happy with. I have worked hard, trialled and tested every single bake I’ve ever made (sometimes multiple times) and fallen in love with the outcome of each. So for me to actually physically write that this is in my top 3 best bakes I’ve EVER made – you best believe this is something special! I’m obsessed and you will be too.
Is it too soon to make another one? Asking for a friend…
Let me know in the comments below if you make this loaf cake yourself and if you do, what your thoughts are on it. Are you as in love as me?
Sending you all tons of love & hugs as always,