Fruit Cake - Strawberry Lemon Layer Cake

 

Makes one 2 layer 6-inch cake

 

Fruit Cake - Ingredients:

 

Fruit Cake - Cake:

 

1 1/2 cups whole wheat pastry flour

3/4 cup plus 2 Tbsp maple sugar or granulated sugar

3/4 tsp baking powder (1/2 tsp plus 1/4 tsp)

1/2 tsp sea salt

2 Tbsp ground flax seed

1/4 cup lemon juice

1 Tbsp lemon zest

2 Tbsp filtered water

1/4 cup plus 2 Tbsp avocado oil

1/2 cup oat milk (I used Oatly) or other plant-based milk

1 1/2 tsp pure vanilla extract

 

 

Fruit Cake - Frosting:

 

1 1/2 cups butter, I used Earth Balance (at room temperature)

1 Tbsp lemon juice

2-3 Tbsp oat milk (I used Oatly, but you can use what you prefer), add 3 then if needed add another if the frosting comes out too stiff

1 tsp pure vanilla extract

1/2 cup freeze-dried strawberries, blended in a blender until they are a fine powder

4 cups powdered sugar

 

 

Fruit Cake - Filling:

 

1/3 cup strawberry jam

 

Preheat the oven to 350 degrees Fahrenheit. Grease the sides and line two 6-inch round cake pans with parchment paper.

Mix the flour, sugar, baking powder, and sea salt in a big bowl and whisk to mix them well.

Combine the water, lemon zest juice, and milled flax seed.

Incorporate the flax mixture, avocado oil, oat milk, and vanilla into the flour mixture. Using an electric mixer, beat for approximately one minute (or slightly longer if whisking by hand).

Evenly divide the cake batter among the prepared pans and pour it into each one.

 

The cakes should be baked for about 30 minutes, or until a toothpick inserted in the centre comes out practically clean with a few wet crumbs, indicating that the cake is done in the centre.

After taking the cakes out of the oven and allowing them to cool for twenty minutes, cut along the edges of the cakes, place a plate on top, flip it over, and tap it to release the cakes from the pans. After removing them from the pans, let them cool fully.

 

Beat the butter, milk, lemon juice, and vanilla together until frothy to make the frosting.

 

Incorporate the powdered sugar one cup at a time, followed by the strawberry powder, and beat until thoroughly combined, light, and fluffy (if the frosting is too stiff, add that extra tablespoon of milk).

 

When it's time to freeze, Layer one cake layer onto a plate, cover it with a layer of frosting about 1/4 inch thick, and then pipe a barrier of frosting around the edge of the cake to keep the filling from seeping out (enough to make the frosting thicker than the filling).

Spread the jam equally to the barrier frosting by spooning it into the centre. Top with the following layer of cake.

After evenly spreading the remaining frosting over the cake's top and sides, put the remaining frosting in a pastry bag and use it to adorn the top. I enjoy a lot of frosting, so this frosting recipe should be plenty to allow you to pipe some generous designs on top!

 

After serving, savour the cake!

 

 

Fruit Cake - Observations:

 

To make a 9-inch round cake, double the recipe, put it in two 9-inch round pans, and bake it for an additional 30 to 35 minutes, or until the cakes are cooked through. 

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