Eggless Strawberry Orange Tart Cake… A delicious burst of flavours and colours in a tart which is a cake OR a cake that looks like a tart! It’s now officially the season I love loads where luscious strawberries paint the bazaar red, and the best oranges are here too.
Up in the plains of North India, we see the strawberry season many times over, actually at least 6 months of the year. We are quite blessed to have a fresh local crop of the berries available so often and nothing pleases me more than this splash of red!
As you can see, these are one of my favourite berries to play with because they are priced quite economically in season and are quite hardy too. I use strawberries as much as I can and just can’t get enough of them. From desserts in glasses, to cake toppers, to crumbles, tarts, cheesecakes and puddings, that luscious red really adds colour to my desserts.
This time around, I’m back to making my current favourite bake, a cake in my new tart tin, and I’m loving it. It’s an interesting tart tin so I’ve shared a link since I always get asked where I found it.
The cake itself is as simple as can be. A one bowl, part wholegrain eggless sponge to which I added orange zest. I loved the natural orange hue the strawberry cake took on. The rest is as fuss free as can be…
Strawberry season always means a burst of colour and these flavours pair beautifully together. This Eggless Strawberry Orange Tart Cake is a great cake for high tea, for birthdays, as a gift or then as a snack. Play around with the flavours, use a chocolate ganache filling, perhaps a layer of bitter orange marmalade … so many variations for one simple one bowl cake!
Do tag me on Instagram at passionateaboutbaking if you make this cake or any other recipe from the blog. I’d love to see it! Thank you for stopping by!
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Eggless Strawberry Orange Tart Cake
Ingredients
Eggless orange sponge
- 210 g buttermilk room temperature
- 35 g oil
- 15 g clarified butter/ghee melted
- Zest of 1 orange
- 100 g castor sugar
- 1/2 tsp baking soda
- 3/4 tsp baking powder
- 1 tsp apple cider vinegar
- Pinch salt
- 50 g wholewheat flour/aata
- 115 g plain flour/maida
To moisten
- 20 ml Cointreau or simple orange sugar syrup
Cream filling
- 105 g 25% fat cream
- 1 tsp agar agar
- 15 g sugar {to taste)
- 50 g white chocolate chopped
- 100 g cream cheese softened
- 100 g strawberries chopped
To top
- 75 g fresh strawberries
- 1 tsp castor sugar
- Strawberries mint, edible flowers to garnish
Instructions
Eggless orange sponge
- Preheat the oven to 180C. Lightly grease an 8" loose bottom flan tin.
- In a large bowl, add all the ingredients and give them a good whisk with a balloon whisk.
- Pour the batter into the prepared tin, and tap on the counter to level.
- Bake for 30 minutes, until the tester comes out clean.
- Cool completely, then demold the cake and place it upside-down on the serving platter. Trim the base if desired.
Cream filling
- Place the cream, sugar and agar agar in a saucepan and whisk until smooth. Simmer over low heat for 2-3 minutes stirring often to activate the agar agar.
- Pour this over the white chocolate and leave to stand until the chocolate melts. Whisk until smooth. Stand over warm water if required.
- Whisk in the cream cheese just before you need to pour it in. Taste and adjust sweetness as desired.
Topping
- Dice the strawberries and toss them in sugar. Mix around a minute until glossy, then top the cake with them.
Assemble
- Moisten the cake with Cointreau or a simple orange sugar syrup.
- Fill the cavity with diced strawberries, then pour the cream filling over.
- Place the cake in the fridge to set overnight.
- Top with the macerated strawberries. Garnish with freshly halved strawberries, mint and edible flowers.