175g unsalted lactose free butter
5 tbsp lactose free double cream, from a 300ml pot
1 tsp vanilla paste or extract
225g self raising gluten free flour
100g ground almonds
1 tsp gluten free baking powder
200g golden caster sugar
5 large eggs, at room temperature
400g strawberries,½ roughly chopped, ½ finely sliced
4 meringues nests (50g/2oz), very roughly broken up
a little icing sugar, to serve
Serves - 6
Grease a deep, 20 x 30cm traybake or roasting tin, then line with parchment.
Heat oven to 160C/140C fan/gas 3. Melt the lactose free butter, take off the heat and stir in the cream and the vanilla.
Mix the gluten free flour, almonds, baking powder and ¼ tsp fine salt and set aside for later.
Put the caster sugar and eggs into a large bowl, and whisk with electric beaters until very thick and foamy, about 5 mins.
Pour in the lactose free butter mix, whisk briefly, then add the gluten free flour mix and whisk briefly again until even.
Stir in the chopped strawberries, then pour the batter into the tin and level the top.
Scatter the sliced strawberries and meringue over the cake, then bake for 40-45 mins until risen, golden and a skewer comes out clean.
Cool for 20 mins in the tin, then transfer the cake to a rack. Just before serving, dust with a little icing sugar.
Enjoy with the rest of the lactose free double cream, whipped if you like.
Recipe adapted from: Good Food