BIRDSEED STRAWBERRIES AND CREAM CAKE
HEAT OVEN TO 175oC – 180oC
450g Birdseed AP Flour (or GF flour of choice)
3 tsp baking powder
180g white sugar
1/3 tsp salt
Put together into a bowl and mix to combine and break up lumps
150g maple syrup
250g rice mylk (or mylk of choice)
1.5 tsp vanilla essence
2 tsp strawberry essence (or 2 Tbsp strawberry syrup)
½ tsp rosewater essence
2 tsp ACV or white vinegar
Mix together in a jug
6 large strawberries chopped into very small bits (optional)
- Add the wet ingredients into the dry ingredients and mix to combine. Don’t overmix. Add a little more rice mylk if you feel that the batter is too stiff. It will loosen in the oven, especially if you add in chopped strawberries.
- (You can make this cake in your Vitamix. Just add the wet to the just first and dry on top. Scrap down the sides well and use your tamper to push dry into the wet.)
- Quickly put into greased/lined tins (I use 2 x 17.5cm tins and put 650g into each tin for layered cakes). You can also make mini-cakes, cupcakes, muffin cakes.
- Drop bits of strawberry into the batter.
- Bake for around 35 – 45mins for larger cakes and 20 – 25 mins for smaller cakes
- Remove and allow to cool for around 10 – 15 mins before your remove the large cakes from tins.
Sliced strawberries for decoration
1 punnet of strawberries
Thinly slice strawberries (discard the outside slices). I got around 4 slices per strawberry. Organise into larger slices for the outside layer. Medium for the second layer and small for the innermost layer.
Strawberry syrup and macerated strawberries
200 – 250g strawberries (frozen are fine)
4 – 6 Tbsp water
4 – 8 Tbsp agave sugar (or white sugar)
Put the strawberries and water into a pot and bring to the boil. Once the strawberries are soft add the agave sugar and stir until dissolved. Strain liquid from the strawberries into another pot and return to the heat. Simmer gently until it is reduced by around 2/3. You want to simmer off the water, so that only a strawberry syrup is left. It might take around 20 – 30 mins. Keep an eye on it; you don’t want it to burn.
Whipped coconut cream
Put a small tin (270ml) of coconut cream into the fridge.
Once chilled open and scoop out just the coconut fat on top into a mixing bowl. Try not to include too much of the liquid part at the bottom.
Using a balloon whisk, beat your coconut cream with around 1/8 cup of agave sugar or icing sugar (sweeten to taste). Add around 1 Tbsp of the cooled strawberry syrup. It won’t take long to stiffen.
- Make sure that your cakes are flat on top. Trim with a serrated knife if you need to make them flat. When I assemble a cake I put the two tops to face each other. The base of the cake is always lovely and flat and makes the best top for cakes. So always finish with the base of a cake on top.
- Spread the top of the bottom cake with the macerated strawberries and then spread a layer of the coconut cream over them.
- Place the second cake on top. Spread a layer of the coconut cream on top and put the rest of the whipped coconut cream into a piping bag with a star nozzle. Pop into the fridge to keep cool.
- Assemble your sliced strawberries around the edge of the cake leaving a circle in the middle for piping stars.
- Pipe little stars in middle of the cake.
- Drizzle with strawberry syrup.