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The stunning gluten free dessert is perfect for entertaining.
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.
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.
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.
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.
Arrange cooked strawberries on the top of the cake, then drizzle over syrup. Serve cake warm with ice cream.
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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