Strawberry Cake with Lemon Frosting

I was challenged with a bringing a cake to work that was healthy and free from nasties and so I took the pressure of my usual recipe creations and used the gorgeous Madeleine Shaw’s recipe book for a summer themed bake.

The recipe for the cake is below and I added a lemon frosting which complemented the strawberry flavour perfectly.

Ingredients for the cake:

  • 170g (5¾ oz) butter or coconut oil, plus extra for greasing
  • 300g (11oz) ground almonds (or gluten-free flour)
  • 1 tsp baking powder
  • 170g (5¾ oz) coconut sugar or honey
  • 1 tsp vanilla extract
  • 3 large eggs
  • 300g (11oz) strawberries, hulled and cut in half
  1. Preheat the oven to 160C/325F/gas mark 3. Generously grease a 23cm (9in) cake tin with butter or coconut oil and line with baking paper.
  2. Mix the ground almonds or gluten-free flour and baking powder in a large bowl. Put the butter or coconut oil, coconut sugar or honey and vanilla into the food processor and blitz until light and fluffy. Add the eggs, one at a time, mixing to incorporate, then slowly add the flour. Transfer the cake mix to a bowl and fold in the strawberries; stir well together. Pour into the cake tin and bake for 45 minutes.
(Link for the Maddie recipe: )

To make the frosting I beat some fresh lemon juice and a teaspoon of agave nectar into some quark cheese, a high protein lower fat alternative to cream cheese.

Spread onto the cake when it has cooled and add some grated lemon zest for a photo finish!


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