To celebrate the Queen’s 90th birthday I thought I’d make my twist on a classic Victoria sponge cake. Though a little different, it has so much wonderful fruity flavour, perfectly fit for a queen. To amp up the nutrient stakes I’ve made the base gluten free and protein packed using ground almonds, and added Bioglan Chia + Flax  seeds to the strawberry topping.

THE SPONGE

200g dairy free butter (I use biona)

200g beet sugar/xylitol

4 eggs

180g ground almond

250g mashed potato

2 tsp gluten-free baking powder

Strawberry Jam

5 cups of strawberries

4 tablespoons honey, maple syrup, or agave

2 tablespoons Bioglan Superfoods Chia + Flax seeds

METHOD

Preheat the oven to 180C/350F. Melt the butter and add it into a bowl with the beet sugar/xylitol. Beat the xylitol, and melted butter together until light and fluffy. Beat the eggs and gradually fold them into the mix. Fold in the almonds, cold mashed potato and baking powder.

Pour into a lined brownie tin, or cake tin. Even out the top. Bake for 40-45 mins or until you can insert a knife and it comes out clean. After 15 minutes turn the cake out onto a wired rack.

While it cooks make the Jam. In a medium saucepan, combine 4 cups of finely chopped strawberries and liquid sweetener. Cover and bring to a simmer over medium heat, until it begins to liquefy Once the fruit is liquidy, bring it to a gentle boil and let cook until it breaks down and becomes saucy, about 5 minutes. Stir in the chia seeds and cook for a further minute. Transfer to a bowl or jar to let cool.

Once both the cake and jam is cool you can compile. Spread thick layers of the jam on top, and add some fresh chopped strawberries for a little texture and garnish.

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