Ingredients
RSF 
2 hrs 
16 Cake
- 225g coconut oil or good quality butter
- ¾ cup pure maple syrup
- ¼ cup rice malt syrup
- ¾ cup coconut sugar
- 1 tbs vanilla powder or extract
- 4 large eggs
- 2½ cups stone ground sifted spelt flour
- ½ cup almond meal
- 1 tbs baking powder
- ½ tsp cream of tartar
- 1 tsp salt
- 1 cup almond milk
- 2½ cups strawberries, finely chopped
Frosting (if using)
- 750g mascarpone
- 1½ cups thick natural yoghurt
- 1 tsp vanilla powder or extract
- ¾ cup pure maple syrup
- 1½ cups strawberries, finely chopped
Strawberry Syrup (if using)
- 1 cup strawberries, whole with green tops removed
- 2 tbs pure maple syrup
- 1 tsp vanilla powder or extract
Method
Cake
- Pre-heat your oven to 180 degrees celcius.
- Grease and line four 22cm cake tins (I used sponge cake tins). You could also use one large spring form pan if you’re not layering the cake.
- Cream coconut oil (or butter) with the maple, rice malt syrup and coconut sugar until smooth.
- Add the vanilla and eggs and mix well.
- Fold through the spelt flour, almond meal, baking powder, cream of tartar and salt.
- Gently mix through the almond milk until the mixture is smooth.
- Fold the strawberries into the mixture.
- Pour the mixture into the prepared baking tins and place in the oven for 40 minutes.
- Once cooked, remove from the oven and set aside to cool completely. I like to put them into the fridge or freezer for a few hours just to make sure the cakes are completely cold. This step is only important if creating a layer cake. If you are making one large tea cake, serve warm with fresh cream or yoghurt.
Frosting (if using)
- Add the mascarpone into a large bowl and gently stir with a wooden spoon or spatula until smooth. DON’T use an electric or hand held mixer for this. The mascarpone will most likely curdle and we don't want that!
- Add the yoghurt, maple and vanilla and gently stir until smooth.
- Remove about one third of the mascarpone mixture and place into a separate bowl.
- Add the strawberries to the smaller amount of mascarpone and stir through.
- Set aside.
Strawberry Syrup (if using)
- Add a cup of strawberries to a small pot with maple syrup and vanilla.
- Bring to the boil and then reduce to a simmer.
- Simmer for 10-15 minutes or until the mixture becomes a little like jam.
- Remove from the heat and set aside to cool.
- Once cool, blend into a smooth paste (I used my ‘NutriBullet’ but any blender or food processor should work).
To Assemble the Cake
- Now the fun begins. Place the first cake layer onto a serving plate or cake stand.
- Scoop about 4 large tablespoons of the strawberry mascarpone mixture into the middle of the cake layer and smooth out to the edges with the back of a spoon.
- Add the second layer onto the cake and repeat the previous step until the final cake layer is on top.
- Spread the vanilla mascarpone mixture around and on top of the cake, smoothing with a cake palette knife.
- Pour the strawberry syrup over the cake and decorate with fresh strawberries and flowers. Enjoy!
*The four layers can be quite filling so I find it's best to slice the cake into small pieces before serving. If you’re after a smaller cake then try baking it in one large spring form pan and then serve it warm as a tea cake with fresh cream or yoghurt.
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