Marbled Chocolate & Strawbery Sponge Cake - Recipe

Gluten free, chocolate and strawberry sponge cake.

Serves

Prep in

15 minutes

Cooks in

1 hour

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
Healthy 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.