Michael and Rachel's

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Strawberries & Cream Loaf Cake

Updated: 20 Jan 2018

Ingredients

  • 250g GF plain flour
  • 2 heaped tsp baking powder
  • 2 tsp xanthan gum
  • Pinch salt
  • 125g soft unsalted butter
  • 225g caster sugar
  • 2 large eggs
  • 125ml single cream
  • 25g ground almonds

  • 250g strawberries

  • 75g icing sugar

  • 2 1/2 tsp boiling water
  • Optional extra strawberries to decorate

Method

  1. Grease and line a large loaf tin. Preheat the oven to 160C.
  2. Prepare the strawberries: wash thoroughly then hull and cut into small pieces. Spread out on kitchen paper to dry.
  3. Sieve together the flour, baking powder, xanthan gum and salt. Set to one side.
  4. Cream together the sugar and butter for about 5 minutes until pale and fluffy. Add the eggs one at a time, and add a tablespoon of the flour with the second egg.
  5. Then alternate (by hand) folding in the cream and the rest of the flour. Once smooth fold in the ground almonds.
  6. Dust the strawberry pieces with some extra plain flour and pat with kitchen towel to remove excess moisture.
  7. Spread a layer of cake mix in the bottom of the tin. Then sprinkle a layer of strawberries. Repeat until the batter is all used up; the top layer should be a layer of strawberries. (Generally: cake, strawberries, cake, strawberries, cake, top layer of strawberries)
  8. Bake in the oven for one hour and thirty minutes. Check periodically towards the end of the cooking time - may be done from 1 hour 15 onwards. Remove from the oven and cool on a wire rack.
  9. Once cool, make the icing. Mix the icing sugar with boiling water; drizzle over the cake and leave to set. Slice when icing is firm.

Makes about 10 generous slices.