Upcycle Fruits and Vegetables:Gluten Free Strawberry and Lemon Tea Cake

March to May is always busy it’s my dad birthday, Amanat’s birthday which is always a lot of work and thank god I have a daughter to enjoy all the girly stuff, My birthday .. the day I wait for a cake.. funny thing is I have never got a birthday cake since I started baking cakes, next year is my big 40 and I am going to get a really good cake decorator to bake a cake for me.

The thing I hate most is food going bad especially fruit.Hint hint whenever some fruit is going bad think of me and I’ll convert it into a dessert for you at no cost. Amanat’s Great Women Of History Tea Party, morning breakfast we forgot to serve the strawberries. I decided to stew them and freeze them. I kept thinking what should I make ? Strawberry Tart would be great making a gluten free tart requires a lot o work and now with 3 kids I needed something quick so I decided to bake a Strawberry and Lemon Tea Cake with Vanilla Cream Cheese Frosting. I think I am such a “Tea Cake Girl”.


Recipe : Gluten Free Strawberry and Lemon Tea Cake:
1/2 cup unsalted butter
3/4 cup sugar
2 no eggs
1 1/2 cup BFMH Gluten Free Flour Blend or any gluten free all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2/3 cup buttermilk
1/2 cup lemon juice
1/2 cup fresh cream (malai is the best)
1 cup fresh strawberries coated with 2 tbsp of flour blend.
1tbsp chia seeds
Lemon Zest

Method:

  • Preheat the oven to 350 degree F and prepare a loaf pan.
  • Beat the butter till smooth then add the sugar. Whisk nicely adding the eggs one by one.
  • Whisk together the flour blend, baking powder, baking soda and salt.
  • Add the lemon juice to the buttermilk.
  • Add the flour blend and buttermilk mixture alternately. Don’t over beat.
  • Prepare the strawberries by cutting them and coating them with 2tbsp of flour blend.
  • Gently fix the strawberries, fresh cream,lemon zest and chia seeds.
  • Bake for atleast 45 minutes, remove from the oven and allow it to rest in the pan for atleast 20 minutes.
  • Cool the cake and make a vanilla cream cheese frosting ( recipe already on the blog).

Tip:

  • Fresh Cream is really good to use in gluten free recipes to increase the softness.
  • Chia Seeds or Flax Seeds once bloomed add the extra protein.
  • I believe in making homemade buttermilk. It’s the best just whisk curd with vinegar or milk and curd and let it stand in the fridge for 30 minutes.
Happy Baking !

3 Comments

  • by Anurag Mittal, post on | Reply

    Wow ! looks tempting.
    what is BFMH flour in the recipe

  • by Aarti Sarin Jain, post on | Reply

    Baking From My Heart or BFMH is a flour blend I have developed for cakes, breads, pancakes etc. It is lighter than most store bought gluten free flour blends.

  • by Sunayana Chhabra, post on | Reply

    Hello Aarti how can we get BFMH flour

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