- 2 Eggs
- 1 pinch Salt
- 2 ounces brown Cane sugar
- 4 ounces Spelt flour (type 630)
- 1 teaspoon Baking powder
- 1 teaspoon ground almonds (7 grams)
- 1 ½ pounds Strawberries
- 1 Lime
- 1 pinch clear Pie glaze
- 2 tablespoons Sugar (40 grams)
- 1 cup clear Apple juice
- ½ cup Whipping cream
- 4 tablespoons Buttermilk
Add eggs, 1 pinch of salt, brown sugar and 2 tablespoons of hot water to a mixing bowl. Beat to a thick creamy consistency with mixing blades a hand mixer, about 4 minutes.
Sift together flour and baking powder and fold into the egg mixture in 2 sequential additions with a whisk.
Line the bottom of a springform pan (about 24 cm) (approximately 9 1/2 inches) with parchment paper. Pour in batter, smooth out and sprinkle with the almonds. Bake in preheated oven at 180°C (fan 160°C, gas mark 2-3)(approximately 350°F/convection 325°F) on the middle rack for about 15 minutes.
Remove from the oven, place on a wire rack and let cool for 5-6 minutes. Then remove the crust from the mold and cool completely.
Meanwhile, rinse the strawberries in a bowl of cold water carefully, remove and drain on paper towels. Clean and cut in half.
Lay cooled sponge cake almond side up on a cake plate and spread the strawberries on it.
Rinse and dry the lime in hot water. Zest the lime zest finely, cut lime in half and squeeze.
Stir pie glaze powder and sugar in a small pot. Gradually add lime zest, apple juice and 2 tablespoons lime juice. Stir and bring to a boil while stirring.
Spread the glaze with a spoon from the center outwards over the strawberries. Refrigerate the cake for at least 20 minutes.
Just before serving, whip the cream until stiff and stir in the buttermilk. Serve the cream with the pie.