Almond and Strawberry Gateau
Ingredients
For the base
150
g
organic spelt flour
50
g
amarettini cookies, crushed
50
g
ground almonds
0.5
ts
baking powder
0.5
ts
baking soda
100
g
icing sugar
1
Pinch(es)
salt
1
pc
vanilla pod, paste
1
Pinch(es)
grated tonka bean
125
ml
vegan alternative to yoghurt
50
ml
sunflower oil
1
pc
organic lemon, juice and zest
1
ts
apple vinegar
125
ml
sparkling water
For the topping
500
g
strawberries
50
g
light almond butter
1
ts
vanilla powder
4
tb
amaretto flaked almonds, toasted
Some
mint leaves
Preparation
1. Preheat your oven to 180°C (350°F) upper and lower heat.
2. Put the dry ingredients into a large bowl and mix well.
3. Add the wet ingredients to the flour mix, and fold in carefully.
4. Pour the batter into a cake tin (a round one is best) and bake for approx. 30-40 minutes on the middle shelf.
5. Then leave to cool for a few minutes, remove from the cake tin and leave to cool completely on a cooling rack.
6. In the meantime, prepare the topping. First, wash and halve the strawberries.
7. Mix the remaining topping ingredients, apart from the flaked almonds and mint leaves, to make a cream, and spread it on the gateau base.
8. Arrange the strawberries on the cream, scatter with the flaked almonds and garnish with mint.
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