In this post I’d like to wish you all a WONDERFUL midsummer’s weekend with lots of flowers, singing and dancing around a green midsummer maypole. Team inredningsvis is still at our little fairytale island and will celebrate the Swedish midsummer here.
What is a Swedish midsummer without a big, spongy strawberry cake?? Like many others, I react badly to gluten. But we celiacs should also be able to enjoy midsummer…that’s why I am giving you a 100% gluten free recipe for a tasty summer cake…enjoy :)
Gluten free cake base:
4 eggs
2 dl sugar
1 tsp baking powder
1 dl potato flour
1 dl Finax glutenfree flour mix (light)
- Mix potato flour and Finax flour mix (Finax has worked best) and baking powder.
- Beat eggs and sugar for a loooong time – longer than you think.
- Add flour mixture and stir.
- Pour into a cake tin (24-26 cm in diameter) and bake in the oven at 175 celcius for about 30 minutes. Cake base can burn easily, so I normally cover mine with some grease proof baking paper once half of the time has passed.
Example of a delicious cake filling :)
Lime curd (approx. 3 dl)
1.5 dl fine sugar
2 large eggs
Juice and pith from 3 limes (approx. 3/4 dl saft)
50 g rum temp. butter in cubes
Filling and decoration:
6 dl whipped cream
2 tbsp sugar to taste
500 g strawberries
1 dl lime curd (see above)
Divide cake base horizontally in half. Mix the ingredients for the lime filling together thoroughly, spread over the bottom cake base. Whip the cream and mash some of the strawberries … add cream and berries over the lime curd filling and add second cake base on top.
Spread the rest of the whipped cream over the cake and decorate with fresh Swedish strawberries. MMMM Ready to invite guests over and enjoy the summer’s best cake :)
HAPPY MIDSUMMER, from Maria and Jon
