Gluten-Free Strawberry Cake

Strawberry season is still here so why not enjoy it to the full while it lasts. Let me show you a recipe for a simple, tasty and healthy cake with strawberries 🙂 

Preparation: 

I pre-heated the oven to 180°C. Then I lined a round mold (about 23cm) with baking paper. I used three bowls: 1 big and 2 medium ones. I cracked the eggs, separated the egg yolks from egg whites and put the whites into one of the medium bowls, and the yolks into the big one.

Next, I added the lemon zest and ¼ cup xylitol to the yolks and mixed. I combined the almond flour and the baking powder in another medium bowl, and added the mixture to the yolks, mixed it until smooth. I whipped the egg whites with a pinch of salt and baking soda until stiff.

Then I gradually started adding the remaining ¼ cup xylitol to the whites while still mixing, and gently folded the mixture into batter (if they don’t combine with the batter, use a mixer – but only for a very short amount of time). I also mixed in several strawberries cut into pieces. Then I gently transferred the batter into the cake tin and smoothed out the top.

I put the remaining strawberries onto the top and baked the cake at 180°C for about 40 minutes. When ready, I took it out and left to cool.