Gluten Free Strawberry Swirl Slab Cake Recipe
Cook time: 45 mins
Total time: 45 mins
Ingredients
  • Cake
  • 450g or 1¾ cups unsalted butter, softened
  • 450g or 2 cups caster sugar
  • 1 tbs vanilla extract
  • 6 eggs
  • 450g or 3½ cups plain gluten free flour*
  • 1½ tbs baking powder
  • Pink colouring
  • Strawberry Buttercream Icing
  • 300g icing sugar mixture, sifted
  • 280g unsalted butter, softened
  • 2 - 3 tbs cooled strawberry puree (150g fresh strawberries + 1 tbs caster sugar)
  • * I use Bob's Red Mill 1 to 1 plain gluten free baking flour
Instructions
Conventional Method
  1. Preheat oven to 180c and line a greased 25 x 30 cm rectangular baking tin with baking paper.
  2. Make strawberry puree by combining strawberries and sugar in a saucepan and simmering over low heat for 10 minutes. Set aside to cool and then blitz to a puree.
  3. Beat butter, sugar and vanilla until pale and creamy in a mixer. Add eggs one at a time with mixer running.
  4. Add flour and baking powder and mix until just combined. Split the mixture between two bowls to create a white batter and pink batter. Add pink colouring into one bowl for a pink batter.
  5. Using a large spoon place a large dollop of each batter in the tin and create a swirl pattern by gently running a butter knife through the batter in a twirly pattern.
  6. Bake cake in the oven for 40 - 45 min or until skewer comes out clean. Cool completely.
  7. To make the buttercream beat butter with whisk attachment for 5 min until fluffy. Slowly add in the icing sugar until fully incorporated. Add strawberry puree at room temperature and beat for a few seconds until just combined (don’t beat puree too long or it may curdle). Spread icing over cooled cake.
Thermomix Method
  1. Preheat oven to 180c and line a greased 25 x 30 cm rectangular baking tin with baking paper.
  2. Make strawberry puree by combining strawberries and sugar in Thermomix bowl and cooking 5 min/100C/speed1. Blitz for 3 sec/speed 5 to form a puree. Set aside to cool.
  3. Beat butter, sugar and vanilla until pale and creamy in clean Thermomix bowl for 1 min/speed 4. Add eggs one at a time with mixer running on speed 4.
  4. Add flour and baking powder and mix 30 sec/speed 5 scraping down bowl halfway through mixing. Split the mixture between two bowls to create a white batter and pink batter. Add pink colouring into one bowl for a pink batter.
  5. Using a large spoon place a large dollop of each batter in the tin and create a swirl pattern by gently running a butter knife through the batter in a twirly pattern.
  6. Bake cake in the oven for 40 - 45 min or until skewer comes out clean. Cool completely.
  7. To make buttercream beat butter with whisk attachment 1 min/speed 5 until fluffy. Slowly add in the icing sugar until fully incorporated on speed 4. Add strawberry puree at room temperature and mix 5 sec/speed 3 (don’t beat puree too long or it may curdle). Spread icing over cooled cake.
Recipe by Hungry & Fussy at https://www.hungryandfussy.com/gluten-free-strawberry-swirl-slab-cake-recipe/