Low-Cal Baking

Strawberry Tart with Lime Glaze

with Buttermilk and Cream
Average: 5 (4 votes)
(4 votes)
Strawberry Tart with Lime Glaze

Strawberry Tart with Lime Glaze - All in all, a wonderful treat for the coffee table

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Health Score:
6,7 / 10
35 min.
ready in 2 h.
Ready in

Healthy, because

Even smarter

Nutritional values

This delicious and at the same time low-fat splendour of cake made of light sponge cake base and with a topping rich in vitamins even tolerates cream when "slimmed down" with buttermilk, as here. The sponge cake is made with spelt flour, which contains tryptophane from which our body produces serotonin, a "happiness hormone".

The spelt flour gives the cake a few useful roughage "on top" and also provides a pleasant nutty-intensive taste. You can also prepare the strawberry cake with lime icing with a mix of berries, but replace 200 grams of strawberries with, for example, blueberries.

1 piece contains
(Percentage of daily recommendation)
Calorie143 kcal(7 %)
Protein3 g(3 %)
Fat5 g(4 %)
Carbohydrates20 g(13 %)
Sugar added8 g(32 %)
Roughage1.5 g(5 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.4 μg(2 %)
Vitamin E0.6 mg(5 %)
Vitamin B₁0 mg(0 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.2 mg(10 %)
Vitamin B₆0.1 mg(7 %)
Folate32 μg(11 %)
Pantothenic acid0.4 mg(7 %)
Biotin5.8 μg(13 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C29 mg(31 %)
Potassium152 mg(4 %)
Calcium32 mg(3 %)
Magnesium15 mg(5 %)
Iron0.7 mg(5 %)
Iodine3 μg(2 %)
Zinc0.4 mg(5 %)
Saturated fatty acids2.2 g
Uric acid18 mg
Cholesterol48 mg
Development of this recipe:


2 eggs
1 pinch salt
2 ozs brown cane sugar
4 ozs Spelt flour (type 630)
1 tsp Baking powder
1 tsp ground almonds (7 grams)
1 ½ lbs Strawberries
1 Lime
1 pinch clear Pie glaze
2 Tbsps sugar (40 grams)
1 cup clear Apple juice
½ cup Whipped cream
4 Tbsps Buttermilk
How healthy are the main ingredients?
Apple juiceSpelt flourWhipped creamsugaralmondegg

Kitchen utensils

1 Tablespoon, 1 Mixing bowl, 1 Hand mixer, 1 Bowl, 1 Wooden spoon, 1 Whisk, 1 Springform pan (24 cm diameter), 1 Parchment paper, 1 Offset spatula, 1 Wire rack, 1 Paper towel, 1 Cutting board, 1 Small knife, 1 Platter, 1 Fine grater, 1 Citrus juicer, 1 Small pot, 1 Measuring cups

Preparation steps

Strawberry Tart with Lime Glaze preparation step 1

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.

Strawberry Tart with Lime Glaze preparation step 2

Sift together flour and baking powder and fold into the egg mixture in 2 sequential additions with a whisk.

Strawberry Tart with Lime Glaze preparation step 3

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.

Strawberry Tart with Lime Glaze preparation step 4

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.

Strawberry Tart with Lime Glaze preparation step 5

Meanwhile, rinse the strawberries in a bowl of cold water carefully, remove and drain on paper towels. Clean and cut in half.

Strawberry Tart with Lime Glaze preparation step 6

Lay cooled sponge cake almond side up on a cake plate and spread the strawberries on it.

Strawberry Tart with Lime Glaze preparation step 7

Rinse and dry the lime in hot water. Zest the lime zest finely, cut lime in half and squeeze.

Strawberry Tart with Lime Glaze preparation step 8

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.

Strawberry Tart with Lime Glaze preparation step 9

Spread the glaze with a spoon from the center outwards over the strawberries. Refrigerate the cake for at least 20 minutes.

Strawberry Tart with Lime Glaze preparation step 10

Just before serving, whip the cream until stiff and stir in the buttermilk. Serve the cream with the pie.