This week I had gluten-free friends coming for dinner, an arrangement made before the sweltering heatwave hit London. I still wanted to serve something wholesome for the end of the meal, but it had to be light and easy to make. This recipe came to me based on one we made many years ago at Violet.
I’ve tweaked it to make it even better, and I took advantage of the big fat British strawberries that are available everywhere at the moment. I love pairing kumquats with strawberries, and the combination of flavours and textures here works so well. I know kumquats aren’t available everywhere - you probably have to go to a specialist fruit & veg shop - so if you can’t find them, just double the number of strawberries and add the zest of one orange. Replace the syrup from candying the kumquats with the juice of said orange to pour over before baking.
You can change the fruit to whatever you want it to be, whatever the time of year, but this cake is perfect in the heat, light and not too sweet. I even had a slice for breakfast.
Claire x
