Baking & Sweets

Marbled Chocolate & Strawbery Sponge Cake

Gluten free, chocolate and strawberry sponge cake.
Serves
Prep in
15 minutes
Cooks in
15 minutes

A totally divine cross between a fluffy sponge, sticky steamed pudding & banana bread for everyone to enjoy.

And brought to life with a little help from Panasonic's Steam Combi Oven.

Key Facts

  • Gluten free
  • Dairy free
  • Heathy treat
  • High in fibre

Ingredients

  • 240g buckwheat flour
  • 120g ground almonds
  • 65g coconut sugar
  • 1 tablespoon olive/avocado oil
  • 2 large eggs
  • 3 large ripe bananas
  • 300g strawberries (chopped into large chunks)
  • 75g dark chocolate chunks
  • 1.5 teaspoon baking powder
  • 1/2 teaspoon bicarbonate of soda
  • 1 teaspoon vanilla extract
  • 1 heaped tablespoon cacao powder
  • Pinch of salt
  • TO SERVE - 500g frozen strawberries, yoghurt of choice, 30g chocolate chunks

Preparation

01

Preheat appliance on convection to 180°C.

02

Line an 8 inch cake tin with baking parchment.

03

Mash together bananas, eggs, oil, vanilla extract & coconut sugar.

04

Gently fold in the rest of your ingredients except the cacao powder, chocolate & strawberry pieces. Once everything is incorporated, pop half of your batter into another bowl. Add cacao powder & chocolate piece to one, & 200g of strawberry pieces to the other. Fold in.

05

To create the marble effect add alternating dollops of the 2 mixes to your cake tin, swirl them together & top with the remaining strawberries.

06

Bake in the centre of the oven for 40-45 minutes, until a skewer inserted into the centre comes out clean.

07

Meanwhile add the frozen strawberries to a pan with 1 cup of water. Cook on a low simmer (lid on) until softened. Whisk to mash, uncover & reduce for 10 minutes so it becomes jam-like. Leave to cool until needed.

08

Take the cake out of the oven, allow it to cool in the tin for 10 minutes, then remove & cool for 10 minutes more on a wire rack. You can serve it still slightly warm but don’t cut it straight away or it’ll collapse.

Slice & serve with yoghurt, compote & a sprinkle of chocolate.

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About me

Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.

Phoebe holding a tray of roasted vegetables