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https://www.lifestylefood.com.au/recipes/22326/strawberry-tangelo-and-almond-syrup-cake

LifestyleFOOD.com.au

Strawberry, Tangelo and Almond Syrup Cake

The stunning gluten free dessert is perfect for entertaining.

Ingredients

  • 1 x 250g punnet Victorian Strawberries, washed and hulled

  • Juice (~ ¼ cup) and zest of 1 tangelo (this can be substituted for orange)

  • 1 cup caster sugar

  • 3 eggs

  • 300g almond meal

  • Topping

  • Juice (~ ¼ cup) and zest of 1 tangelo (this can be substituted for orange)

  • 1 cup additional caster sugar

  • 1 x 250g punnet Victorian Strawberries, washed and hulled

Method

  • 1.

    Preheat oven to fan 165°C. Slice strawberries and place in a small saucepan with tangelo juice and zest. Bring to the boil, simmer for 2 – 3 minutes then remove from the heat. Using a stick blender, puree the strawberry mix.

  • 2.

    Whisk the sugar and eggs in a mixer until pale and creamy (6 -8 minutes), then fold in the almond meal and cooled strawberry mix.

  • 3.

    Pour into a lined 22cm loose bottomed cake pan, and bake for 1 hour or until golden and set. Allow to cool slightly in the pan. Run a knife around to loosen the edges, then invert onto a serving plate.

  • 4.

    Combine remaining juice and caster sugar in a small saucepan, cook until sugar dissolves and syrup thickens. Add zest and remaining sliced strawberries, cook 2 minutes and cool slightly.

  • 5.

    Arrange cooked strawberries on the top of the cake, then drizzle over syrup. Serve cake warm with ice cream.

Notes

Tip: this cake is very moist so keeps well for 2 -3 days, covered.

For ideas on how you can celebrate Victorian Strawberry Month in November, visit www.vicstrawberry.com.au

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