Gluten Free Strawberry Cake

Making cakes with wholesome flour and without white sugar is sometimes a challenge, if you want the dough looking not so rustic…I have discovered that flour made out of millet is a perfect trick to do bright and fluffy sponges. As it is strawberry season now, I have made it with strawberries, but it can be finished with any other seasonal fruits.

 

 If you want to try this awesome fluffy and easy cake, here is the recipe:

 Strawberry Millet Sponge Cake
1 small cake (8 portions)

What to buy
200 g millet (flour)
6 eggs
80 g agave syrup
1 pinch of salt
1 lemon (zest)
1 vanilla pod
300 ml cream
250 g strawberries
10 g butter
20 g dark chocolate, grated

 How to Make It
Preheat the oven at 200 degrees Celsius. Divide the eggs. Whip the egg whites with a sprinkle of salt; add 50% of the agave syrup and then the egg yolks. Continue to whip until thick foam is achieved. Fold under the millet flour and spread on a baking tray with buttered pergament paper. Bake the dough for around 10 minutes. It is ready when a wooden skewer does not carry some of the dough when you stick it into the cake. This is how it looks when it comes straight out of the oven:Now cool down the cake. In the meantime whip the cream and add the remaining agave syrup, some lemon zest and the vanilla. Clean the strawberries and cut them into wedges. Slice the cake into halves. Spread half of the cream between the two halves and sandwich them together. Cover the whole cake with the remaining cream. Decorate it with the strawberries and grated chocolate.

Have a lovely day and enjoy the cake!

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