Categories: Gluten-free, June

Ingredients

• 140g butter
• 175g caster sugar, plus extra for dusting
• 3 eggs, preferably free-range
• 110g rice flour
• 50g ground almonds
• 1 1/2 tsp gluten-free baking powder
• 1 tsp xanthan gum
• 1 tbsp milk
• 284ml carton whipping cream, softly whipped
• 225g fresh strawberries, hulled and sliced

Directions

1. Preheat the oven to 180˚C/fan 160˚C/gas 4. Grease 2 × 18cm sandwich tins and dust with rice flour, then line the base of each with a round of greaseproof paper.

2. Cream the butter, gradually add the sugar and beat until pale, light and soft. Add the eggs, one at a time, and beat well between each addition. (If the butter and the sugar are not creamed properly and if you add the eggs too fast, the mixture will curdle, resulting in a cake with a heavier texture.)

3. Sift the rice flour, ground almonds, baking powder and xanthan gum together, then gradually stir into the butter mixture. Mix together and add the milk to moisten.

4. Divide the mixture evenly between the tins and make a slight hollow in the centre. Bake for about 25-30 minutes or until a skwere inserted into the centre comes out clean. Turn the cakes on to a wire rack and leave to cool.

5. Sandwich the cakes together with the whipped cream and sliced strawberries. Dust with sifted caster sugar and serve.

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