190g teff flour
2 tbsp gluten free baking powder
170g coconut sugar
3 tbsp cocoa powder
4 large eggs
140ml vegetable oil
230ml milk or plant alternative
100g chocolate chips (optional but nice!)
To sandwich the cake:
1 tsp rosewater (or other flavour if preferred)
Strawberry preserve, warmed up
Whipped cream or good quality, thick vanilla yoghurt
1. Preheat oven to 160 C/150 C fan/gas 3. Line a 2lb tin with baking paper (allow it to come slightly above the tin). Mix the teff flour, cocoa, baking powder and chocolate chips (if using).
2. Separate the eggs then beat the yolks with sugar until white. Fold in the dry ingredients, oil and milk. Beat egg whites until stiff then gently fold in the flour mixture.
3. Pour into the tin and bake for 55 min, or until a skewer inserted comes out clean.
4. Cool down the cake, then slice twice horizontally into three equal layers.
5. Mix the rosewater with 150 ml of warm water. Using a spoon, evenly drizzle a layer of the cake with the diluted rosewater then spread the warm strawberry preserve over it. Press the second cake layer on top, covering up the preserve. Drizzle the second layer, then spread with whipped cream or yoghurt. Cover with the final cake layer, spread cream or yoghurt on top, then decorate to your heart’s desire. Here at Lovegrass, in summer we love it sprinkled with fresh Damasc rose petals.