Indulge in the delightful simplicity of this Gluten-Free Strawberry Crumble Cake, a treat that promises to enliven your taste buds without the fuss of gluten. Combining the sweet juiciness of strawberries with the tender crumb of a beautifully baked cake, this recipe is a testament to the charm of homemade desserts. The added crunch of a sweet crumble topping offers a delightful contrast, making every bite a perfect blend of flavors and textures.
Why You’ll Love This Cake: This Strawberry Crumble Cake is not only a joy to look at but also a delight to eat. The use of gluten-free ingredients ensures that everyone can enjoy this cake without hesitation. The natural sweetness of demerara sugar paired with the lightness of whipped egg whites gives this cake a unique texture that is both airy and satisfying. The incorporation of fresh strawberries adds a burst of freshness that makes this cake ideal for any season. Plus, the delightful crumble topping adds just the right amount of decadent crunch.
Perfect Occasion: This Gluten-Free Strawberry Crumble Cake is perfect for a variety of occasions. Serve it at brunch gatherings, as a sweet end to a family dinner, or bring it along to a picnic to share with friends. It’s also a thoughtful and delightful option for birthday celebrations and festive gatherings, especially for those who prefer gluten-free options. This cake manages to be both elegant and casual, making it suitable for both formal and informal events.
Decoration Tips: To elevate the appearance of your Strawberry Crumble Cake, consider the following decoration tips:
- Arrange a few whole strawberries on top for a fresh and inviting look.
- Dust lightly with powdered sugar just before serving to add a touch of elegance.
- Garnish with mint leaves to introduce a color contrast and a hint of freshness.
- Serve each slice with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
- For a festive touch, sprinkle edible glitter or colored sugar over the crumble topping.
Ingredients:
- 4 eggs, whites and yolks separated
- 120g demerara sugar
- 50g sweet starch
- 200g rice flour
- 100ml oil of your choice
- 200ml skimmed or vegetable milk
- Chopped strawberries, to taste
- 1 teaspoon baking powder
For the Sweet Crumble:
- 3 tablespoons butter
- 1/2 cup demerara sugar
- 1/2 cup rice flour
- 2 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- Begin by whisking the egg whites with the sugar until a firm meringue forms. Set this aside.
- In another bowl, mix together the egg yolks, oil, milk, sweet starch, rice flour, and finally stir in the baking powder.
- Gently fold the meringue into the flour mixture, integrating it bit by bit to maintain the airiness.
- Pour the batter into a greased and floured baking pan. Scatter the chopped strawberries evenly on top.
- Sprinkle the prepared sweet crumble mixture over the strawberries.
- Bake in a preheated oven at 200 degrees Celsius for about 30 minutes, or until the cake is golden and a tester comes out clean.
Enjoy this delightful gluten-free treat that is sure to impress and satisfy with its wholesome goodness and delightful flavors!
