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Strawberry jammy


Serves: 8
timePrep time: 35 mins
timeTotal time:
Strawberry jammy
Recipe photograph by Maja Smend

Strawberry jammy

With ground almonds and whisked egg whites, this thin light sponge cake bypasses the mainstays of butter and refined flour in a standard sponge recipe. The strawberry sauce is also every bit as sweet and sticky as jam, with about a tenth of the sugar

Serves: 8
timePrep time: 35 mins
timeTotal time:

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Nutritional information (per serving)
Calories
308Kcal
Fat
17gr
Saturates
3gr
Carbs
26gr
Sugars
25gr
Fibre
3gr
Protein
11gr
Salt
0.2gr

Annie Bell

Annie Bell

Annie started her career as a chef, and is now an award-winning food writer who has written more than a dozen cookbooks. Her recipes are always as beautiful as they are delicious.

See more of Annie Bell’s recipes
Annie Bell

Annie Bell

Annie started her career as a chef, and is now an award-winning food writer who has written more than a dozen cookbooks. Her recipes are always as beautiful as they are delicious.

See more of Annie Bell’s recipes

Ingredients

For the sponge
  • unsalted butter, for greasing
  • 3 large eggs, separated
  • 100g golden caster sugar
  • 175g ground almonds
  • ¾ tsp gluten-free baking powder, sifted
  • ½ tsp ground cinnamon
  • 2 tsp icing sugar, for dusting
  • 100g 0% fat Greek yogurt
  • 50g soured cream, or half-fat crème fraîche
For the strawberry ‘jam’
  • 600g strawberries
  • 3 tbsp agave syrup or maple syrup
  • 1 tsp vanilla bean paste or extract
  • a squeeze of lemon juice

Step by step

Get ahead
The cake keeps for 1-2 days in an airtight container.
  1. Preheat the oven to 200°C, fan 180°C, gas 6, and grease and line a loose-based 20cm round cake tin with baking paper. Whisk the egg whites until stiff using an electric whisk. Also whisk together the egg yolks and sugar in a separate large bowl – the mixture should not be too pale and thick – then gently fold the whisked whites into the mixture, a third at a time. Fold in the ground almonds, the baking powder and ground cinnamon, mixing until thoroughly and evenly incorporated.
  2. Spoon the cake mixture into the tin, then give it a couple of taps on a work surface to bring up any large air bubbles. Bake for 25-30 minutes until the top feels springy to the touch and the sides are starting to shrink away from the tin. A skewer inserted into the centre should come out clean. Run a knife around the edge of the cake, remove it, and leave to cool on a wire rack.
  3. For the jam, hull the strawberries and slice from stem to tip. Put in a medium nonstick saucepan with the agave syrup, gently heat until the syrup starts to sizzle, then cover the pan and cook for about 4 minutes until the fruit releases its juices, gently shaking the pan halfway through. Tip the fruit into a sieve set over a medium bowl and leave to drain for a few minutes. Return the syrup to the pan and simmer until the consistency of a thin, sticky jam, adding any more juices given out by the fruit as it drains. Stir in the vanilla and lemon juice to taste, and pour over the fruit in a bowl. Cover with clingfilm, leave to cool, then chill until required.
  4. Dust the cake with a little icing sugar. Mix the yogurt with the soured cream or crème fraîche. Serve the cake in slices with the jammy strawberries spooned over, and a dollop of the yogurt mixture.

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