Ingredients
- 240 ml honey
- 200 gr date sugar (finely ground)
- 190 gr kiwifruit (peeled)
- 150 gr strawberries (sliced fresh)
- 130 gr sifted unbleached flour (white)
- 75 gr strawberries thinly (sliced)
- 16 gr arrowroot powder
- 7 gr vanilla extract
- 6 ml cream of tartar
x Chunks of fresh kiwi as -garnish; optional CAKE: Preheat oven to 180ºC . Sift together flour and half cup sugar into a large bowl. Set aside. IN another bowl, beat egg whites until foamy. Add cream of tartar; continue beating until soft peaks form. Add remaining half cup sugar, 2 Tablespoon at a time, beating until stiff peaks form.
Fold in flour-sugar mixture, half cup at a time. Fold in vanilla and strawberries. Pour batter into an ungreased 25 cm tube pan, spreading evenly and deflating any large air pockets with a knife. Bake 40 minutes, or until cake is lightly browned and springy. Invert pan and let cake cool 40 minutes. Remove cake from pan and set on a serving plate. .....Continued in Part 2........................
