For the Cake:
300ml of Melted Coconut Oil
300ml of Agave
1 Teaspoon of Vanilla Essence
4 Cups of Ground Almonds (480g)
1 Teaspoon of Coarse Salt
2 Teaspoons of Gluten free Baking Powder
For the Whipped Cream:
2 x 400g Chilled Cans of Coconut Milk (these must be refrigerated overnight)
For the Filling (The Jam):
200g of Strawberries (add in a few raspberries too if you like)
2 Tablespoons of Chia Seeds
1 Tablespoon of Agave/ Honey/ Maple Syrup
There are no two ways about it- this is an absolutely gorgeous dessert! It became popular back in the 1800s during the reign of Queen Victoria. One of the Queens ladies-in-waiting, is said to have invented afternoon tea. Her inspiration came from the Queen asking for sweet cakes and sandwiches to tide over her hunger in between lunchtime and dinner. Over 200 years later, these traditions are still going strong. There are lots of slight variations on how to make this cake but the above recipe is the tastiest and Paleo friendly one that I have tried. It's relatively easy to make and is sure to impress anyone who tries it.
Lets Get Started!
Pre heat the oven to 160 °.
As per the first photo above- using a sieve or a fork, mix the baking powder and the almond flour in a large mixing bowl.
Then in another large mixing bowl, whisk the eggs and mix in the melted coconut oil, agave, vanilla after. Add the dry ingredients to the wet ingredients.
Now you have you cake mix (photo 2). Grease two 2 x 8 (20cm) cake tins with coconut oil or line them with grease proof paper. Spread the mixture evenly into the two tins and bake in the oven for roughly 35 minutes. If you're knife comes out clean then you're good to go but if not, keep them in a little longer. These can tend to brown fairly quickly, if you notice this just place some tin foil over the cakes so they will continue to bake but won't burn. Once done, leave these to cool down for 20 minutes before removing from tins.
Ensure the cakes have completely cooled before starting to make the jam and cream. Once they have, blitz the berries, chia seeds and agave in a blender under they're a creamy texture. Set the jam aside.
Now for the only slightly challenging part- the whipped cream! Empty the coconut milk from the tins into a large bowl, be sure to drain the coconut water. (Tip: Coconut water has lots of healthy uses, so don't discard it, pop it into a bowl in the fridge and keep that for something else). Using an electric mixer, start whipping the coconut milk.
Now that the cakes are cool and the jam and whipped cream are made spread a layer or jam onto one of the cakes, followed by a layer of coconut cream. (Optional: I like to throw in a few chopped up strawberries here too.) Pop the other cake on top and finish off by adding more cream and fresh berries.