Side Pannel
Roasted Strawberry Cake
- Prep Time: 15 minutes
- Cooking Time: 1 hour 15 minutes
- Serves: 8
Roasted Strawberry Cake
- Recipe Submitted by maryjosh on 02/13/2018
Ingredients List
- For the Strawberries
- 1 1/2 pounds fresh strawberries, hulled and halved
- 2 tablespoons (24 g) sugar
- 1/8 teaspoon kosher salt
- For the Cake
- 1 1/2 cups (210 g) high-quality all-purpose gluten-free flour
- 1/2 teaspoon xanthan gum (omit if your blend already contains it)
- 1/2 teaspoon kosher salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup (200 g) sugar
- 8 tablespoons (112 g) unsalted butter, at room temperature
- 1 egg (60 g, out of shell) at room temperature, beaten
- 1 teaspoon pure vanilla extract
- 1/2 cup (4 fl. oz.) milk (any kind, just not nonfat), at room temperature
Directions
Preheat your oven to 350°F. Grease a 9 inch round cake pan, and set it aside.
First, roast the strawberries. Line a large, rimmed baking sheet with aluminum foil and grease it with cooking spray. Place the strawberries on the prepared baking sheet, toss them with the sugar and salt, and spread the strawberries into an even layer on the baking sheet, cut side down. Place the baking sheet in the center of the preheated oven and roast the strawberries for 35 minutes or until they are very soft and their juice is reduced to a thick liquid. Remove the strawberries from the oven, and set aside to cool briefly.
Make the cake. In a large bowl, place the flour, xanthan gum, salt, baking powder, baking soda and sugar, and whisk to combine well. Add the butter, egg, vanilla and milk, and mix to combine after each addition. The batter will be smooth and thickly pourable. Pour the batter into the prepared round cake pan, and smooth into an even layer. Place the roasted strawberries, cut side down, on top of the cake batter about 1/2 inch apart from one another in concentric circles.
Place the cake in the center of the preheated oven and reduce the oven temperature to 325°F. Bake until the cake is light golden brown, has begun to pull away from the sides of the pan, and a toothpick inserted in the center comes out with a few moist crumbs attached (about 40 minutes). If the cake begins to brown too quickly, cover it loosely with aluminum foil.
Remove the cake from oven and allow it to cool for at least 10 minutes before transferring to a wire rack to cool completely.
First, roast the strawberries. Line a large, rimmed baking sheet with aluminum foil and grease it with cooking spray. Place the strawberries on the prepared baking sheet, toss them with the sugar and salt, and spread the strawberries into an even layer on the baking sheet, cut side down. Place the baking sheet in the center of the preheated oven and roast the strawberries for 35 minutes or until they are very soft and their juice is reduced to a thick liquid. Remove the strawberries from the oven, and set aside to cool briefly.
Make the cake. In a large bowl, place the flour, xanthan gum, salt, baking powder, baking soda and sugar, and whisk to combine well. Add the butter, egg, vanilla and milk, and mix to combine after each addition. The batter will be smooth and thickly pourable. Pour the batter into the prepared round cake pan, and smooth into an even layer. Place the roasted strawberries, cut side down, on top of the cake batter about 1/2 inch apart from one another in concentric circles.
Place the cake in the center of the preheated oven and reduce the oven temperature to 325°F. Bake until the cake is light golden brown, has begun to pull away from the sides of the pan, and a toothpick inserted in the center comes out with a few moist crumbs attached (about 40 minutes). If the cake begins to brown too quickly, cover it loosely with aluminum foil.
Remove the cake from oven and allow it to cool for at least 10 minutes before transferring to a wire rack to cool completely.
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