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Strawberry-Raspberry Shortcake
2022-04-26
https://www.metro.ca/userfiles/image/recipes/shortcake-fraises-framboises-11901.jpg
PT40M
PT40M
PT1H20M
CakePreheat the oven to 350 °F with the rack in the middle position. Grease an 8-inch springform pan and line it with parchment paper.In a bowl, combine the almond flour, flour, cornstarch, baking powder, baking soda, and salt. Set aside.In a large bowl, use a hand mixer to whisk the eggs and sugar for 3 minutes until it thickens and turns white (keep whisking to incorporate as much air as possible into the mixture).Add the olive oil, vanilla, and lemon juice. Mix well.Add the dry ingredients and keep mixing.Pour the batter into the springform pan.Bake in the oven for 40 minutes or until the tip of a knife inserted into the cake comes out clean. If the cake becomes too dark near the end of the bake, place a sheet of aluminum foil on top until it finishes baking. Place on a cooling rack.Coconut whipped creamIn a bowl, use a hand mixer to whisk the coconut whipping cream on low for 2 minutes. Add the maple syrup, vanilla, and whisk a bit longer. Set aside.Strawberry and raspberry garnishIn a bowl, combine the fruit with the zest, lime juice, and sugar. Set aside.AssemblyOnce the cake is cool, remove from the springform pan. Use a bread knife to carefully slice the cake horizontally into two equal layers.Spread half of the coconut whipped cream on half of the cake. Add half of the strawberry and raspberry topping without any of the juice (this will be kept for serving).Place the other half of the cake on top and add the remaining coconut whipped cream and strawberry and raspberry garnish. Top with pistachios and lime zest.Vegetarian
Gluten-free, dairy-freeSource : K pour Katrine
10
2
5
4
1
Cake
1 1/4 cup (310 mL) almond flour
3/4 cup (180 mL) gluten-free or all-purpose flour *
2 tablespoons (30 mL) cornstach
1 teaspoon (5 mL) baking powder
1/2 teaspoon (2,5 mL) baking soda
1/2 teaspoon (2,5 mL) salt
4 eggs
1/2 cup (125 mL) sugar
1/2 cup (125 mL) mild olive oil
2 teaspoons (10 mL) vanilla
2 tablespoons (30 mL) lemon juice
Coconut whipped cream
398 mL 1 can Cha's Organics coconut whipping cream, chilled
1/4 cup (60 mL) maple syrup
1 teaspoon (5 mL) vanilla
Strawberry and raspberry topping
2 cups (500 mL) fresh strawberries
2 cups (500 mL) fresh raspberries
Zest of 1 lime
Juice of 1 lime
2 tablespoons (30 mL) sugar
Pistachios, finely chopped, for garnish
Lime zest for garnish
Strawberry-Raspberry Shortcake
10
Desserts
0:40
Preparation
0:40
COOKING
1:20
TOTAL TIME
Ingredients
-
Cake
-
1 1/4 cup
(310 mL)almond flour
-
3/4 cup
(180 mL)gluten-free or all-purpose flour *
-
2 tablespoons
(30 mL)cornstach
-
1 teaspoon
(5 mL)baking powder
-
1/2 teaspoon
(2,5 mL)baking soda
-
1/2 teaspoon
(2,5 mL)salt
-
4
eggs
-
1/2 cup
(125 mL)sugar
-
1/2 cup
(125 mL)mild olive oil
-
2 teaspoons
(10 mL)vanilla
-
2 tablespoons
(30 mL)lemon juice
-
Coconut whipped cream
-
398 mL
1 can Cha's Organics coconut whipping cream, chilled
-
1/4 cup
(60 mL)maple syrup
-
1 teaspoon
(5 mL)vanilla
-
Strawberry and raspberry topping
-
2 cups
(500 mL)fresh strawberries
-
2 cups
(500 mL)fresh raspberries
-
Zest of 1 lime
-
Juice of 1 lime
-
2 tablespoons
(30 mL)sugar
-
Pistachios, finely chopped, for garnish
-
Lime zest for garnish
Preparation
Cake
Preheat the oven to 350 °F with the rack in the middle position. Grease an 8-inch springform pan and line it with parchment paper.
In a bowl, combine the almond flour, flour, cornstarch, baking powder, baking soda, and salt. Set aside.
In a large bowl, use a hand mixer to whisk the eggs and sugar for 3 minutes until it thickens and turns white (keep whisking to incorporate as much air as possible into the mixture).
Add the olive oil, vanilla, and lemon juice. Mix well.
Add the dry ingredients and keep mixing.
Pour the batter into the springform pan.
Bake in the oven for 40 minutes or until the tip of a knife inserted into the cake comes out clean. If the cake becomes too dark near the end of the bake, place a sheet of aluminum foil on top until it finishes baking. Place on a cooling rack.
Coconut whipped cream
In a bowl, use a hand mixer to whisk the coconut whipping cream on low for 2 minutes. Add the maple syrup, vanilla, and whisk a bit longer. Set aside.
Strawberry and raspberry garnish
In a bowl, combine the fruit with the zest, lime juice, and sugar. Set aside.
Assembly
Once the cake is cool, remove from the springform pan. Use a bread knife to carefully slice the cake horizontally into two equal layers.
Spread half of the coconut whipped cream on half of the cake. Add half of the strawberry and raspberry topping without any of the juice (this will be kept for serving).
Place the other half of the cake on top and add the remaining coconut whipped cream and strawberry and raspberry garnish. Top with pistachios and lime zest.
Vegetarian Gluten-free, dairy-free
Source : K pour Katrine
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
