Buttermilk cake with strawberries
Are you looking for a light cake for spring? Buttermilk cake with strawberries is quick to make and tempts with its fruity flavor.
Buttermilk cake with spelt flour and xylitol
Using Xucker Premium, our all-rounder for sugar-free or reduced-sugar baking, this simple sponge cake is wonderfully fluffy and richly sweet.
Instructions
1. For the buttermilk cake with strawberries, preheat the oven to 170°C (fan).
2. Wash the strawberries and set aside a handful. Remove the stems and quarter the rest.
3. In a large bowl, whisk together the buttermilk, oil, and eggs.
4. Stir in the sugar, Vanillexucker, and salt.
5. In a separate bowl, combine the flour and baking powder, add to the wet ingredients, and stir in.
6. Add a squeeze of lemon juice to the batter and mix.
7. Stir 200g of the strawberries into the batter and set the rest aside for decoration.
8. Pour the batter into a springform pan and bake for 45 minutes.
9. Use the toothpick test to check if the cake can stand a few more minutes in the oven. If not, remove the cake from the oven to cool.
10. Let cool on a wire rack. Garnish the cake with whipped cream or erythritol powder, if desired.
11. Distribute the remaining strawberries over the cake and enjoy.
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