Strawberry Meringue Cake (Grain-Free)

Strawberry Meringue Cake (Grain-Free) is a dessert that serves 8. Watching your figure? This gluten free, lacto ovo vegetarian, and primal recipe has 415 calories, 6g of protein, and 33g of fat per serving. For $1.5 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Mother's Day. 71 person have made this recipe and would make it again. This recipe from Deliciously Organic requires strawberries, baking powder, coconut flour, and whole milk. From preparation to the plate, this recipe takes roughly 45 minutes. With a spoonacular score of 34%, this dish is rather bad. If you like this recipe, take a look at these similar recipes: Grain-Free Almond Strawberry Breakfast Cake, Grain Free Strawberry-Almond Coffee Cake, and Strawberry Tart (Grain-Free, Gluten-Free, Paleo).

Servings: 8

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the oven to 400 degrees F and adjust rack to middle position. Line and butter two 9-inch springform pans. Whisk together the coconut flour, tapioca flour, arrowroot flour and baking powder in a medium bowl. Place the butter and 1/3 cup maple sugar in the bowl of a standing mixer. Using whisk attachment, whisk on medium-high speed for 5 minutes, until light and fluffy. Separate the egg whites and yolks and beat the yolks into the butter mixture. Fold in the flour mixture until incorporated. Divide the batter between the two prepared springform pans and spread evenly in the pans. Pour remaining 1/3 cup maple sugar into a coffee or spice mill and grind until it is a fine powder. Whisk the egg whites until soft peaks form. Slowly add the powdered maple sugar until incorporated. Spread a layer of meringue on top of the cake batter in each pan, and sprinkle the almonds evenly over. Bake for 25-30 minutes, until golden brown. Cool completely. Whip the cream and honey until soft peaks form. Remove one cake from the pan and invert onto a cake plate. Top with berries and cream. Place the second cake on top, meringue upward and press down very gently to secure. Serve.

 

Step by step:

1. Preheat the oven to 400 degrees F and adjust rack to middle position. Line and butter two 9-inch springform pans.

2. Whisk together the coconut flour, tapioca flour, arrowroot flour and baking powder in a medium bowl.

3. Place the butter and 1/3 cup maple sugar in the bowl of a standing mixer. Using whisk attachment, whisk on medium-high speed for 5 minutes, until light and fluffy. Separate the egg whites and yolks and beat the yolks into the butter mixture. Fold in the flour mixture until incorporated. Divide the batter between the two prepared springform pans and spread evenly in the pans.

4. Pour remaining 1/3 cup maple sugar into a coffee or spice mill and grind until it is a fine powder.

5. Whisk the egg whites until soft peaks form. Slowly add the powdered maple sugar until incorporated.

6. Spread a layer of meringue on top of the cake batter in each pan, and sprinkle the almonds evenly over.

7. Bake for 25-30 minutes, until golden brown. Cool completely. Whip the cream and honey until soft peaks form.

8. Remove one cake from the pan and invert onto a cake plate. Top with berries and cream.

9. Place the second cake on top, meringue upward and press down very gently to secure.

10. Serve.

Nutrition Information:

covered percent of daily need