Oat Flour Cake, Berries & Cream

Many of Alice Medrich's Flavor Flour Cakes are one layer sponge cakes, cut into halves or thirds for layers.  The ingredient list is quite small:  oat flour, eggs, sugar, salt and buttery stick.  I cut the sugar and salt in half.  I'm a real fan of desserts with fruit and who doesn't like strawberries? 

Oat Flour Cake with Berries & Cream

(Serves 8)

Line bottom of 8 inch springform pan with parchment paper.

In a microwave safe bowl, melt buttery stick. 
3 tablespoon buttery stick

In a separate bowl, mix sugar into oat flour.
1 cup oat flour
1 tablespoon sugar

In bowl of electric mixer with whisk in place, beat eggs, sugar and salt at medium speed for 4 minutes.
4 eggs
4 tablespoon 1 teaspoon sugar
Dash of salt

Remove the bowl from the mixer.  Sift 1/3 of the flour into the eggs.  Fold with rubber spatula until almost blended.  Repeat with 1/2 the flour, then the remaining flour.  

Scrape 1/4 the batter into the hot butter. Fold until completely blended.

Add the buttery batter to the remaining batter and fold just until blended.

Scrape batter into prepared pan. 

Bake at 350 30 minutes.  Place pan on cooling rack.  
While still warm, run spatula around sides of pan, pressing against the outside.  
Remove sides of pan.  Turn cake layer over to remove parchment paper, then turn to right-side up.

Strawberries and Cream

Blend strawberries and sugar in mini food processor.
1/4 cup fresh strawberries
2 teaspoon sugar
Strain to remove excess liquid.

Slice cooled cake layer into 2 layers using serrated knife.
Spread blended strawberries on top of bottom layer.

Whip cream with extract and sugar on medium speed of electric mixer.
1 cup cream
2 teaspoon sugar
1/4 teaspoon vanilla
Spread 2/3 of whipped cream over strawberry coated layer.
Top with sliced strawberries.
1 cup sliced strawberries.

Top with 2nd layer of cake.
Sprinkle with powdered sugar.

Slice in 8 servings.
Top with remaining whipped cream and strawberry garnish.

Store leftovers in refrigerator.