Name: Strawberry, vanilla bean and honey cake
Cook time: 45 min
Total time: 45 min
Yield: 12
Ingredients: 60 gram buckwheat flour; 60 gram quinoa flour; 90 gram brown sugar; 1/2 teaspoon salt; 1 teaspoon baking soda; zest of 1 orange; 1 teaspoon vanilla extract; 1/2 cup oat or soy milk; 1 cup store-bought apple sauce; 3 tablespoon coconut oil, melted; 1/3 cup honey; 2 cup chopped strawberries; Vanilla honey sauce; 4 tablespoon honey; 1 tablespoon water; 1 vanilla bean

Strawberry, vanilla bean and honey cake

Stylish and delicious, these sweet treats by Jordan Rondel are full of goodness and free of gluten

Ingredients

60 gram buckwheat flour

60 gram quinoa flour

90 gram brown sugar

1/2 teaspoon salt

1 teaspoon baking soda

zest of 1 orange

1 teaspoon vanilla extract

1/2 cup oat or soy milk

1 cup store-bought apple sauce

3 tablespoon coconut oil, melted

1/3 cup honey

2 cup chopped strawberries

Vanilla honey sauce

4 tablespoon honey

1 tablespoon water

1 vanilla bean

Method

1.Preheat the oven to 180°C fan-forced. Grease and line a 22cm-diameter cake tin.

2.In the bowl of an electric mixer, combine the flours, sugar, salt and baking soda (alternatively combine by hand in a large bowl).

3.In a separate bowl, whisk together the orange zest, vanilla, milk, apple sauce, oil and honey.

4.Mix the wet and dry ingredients together (in the electric mixer if using) until just combined.

5.Fold in 1 cup of the strawberries in as few strokes as possible. Reserve the rest for garnishing. Scrape into cake tin.

6.Bake for approximately 45 minutes or until golden in colour, springy to the touch and a skewer inserted in the centre comes out clean. Allow the cake to cool for 10 minutes before turning out onto a cooling rack.

7.Meanwhile, prepare the sauce. Add honey to a large bowl and whisk in the water to thin. Slice vanilla bean down the centre and, using a knife tip, scrape along each half to remove seeds. Add seeds to bowl and whisk to combine.

8.To finish the cake, place remaining fresh strawberries on top of the cake and drizzle over the sauce. In order to keep the fruit fresh, store this cake in the fridge in an airtight container, where it will keep for up to 3 days.

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe and save up to 38%