The other day I realise as I was wondering around the supermarket that British strawberries are back. Those of you that read this blog will know I really enjoy experimenting in the kitchen. It’s very excited to know that certain fruits and vegetables will be coming back into season. I also find it very inspiring as well. Once I know what’s in season I start to think about the colour and texture of the fruit. It helps me to think of different dishes to make or cook.
Last month I made a Pineapple and Mint Upside Down Cake which was so yummy. I thought about the colours in this dish and I felt that the red from the strawberries would go well with the batter I made for the cake. I thought about the ingredients I used and adapted them slightly. Then I made this cake for dessert and my little family really enjoyed it. Even my son Ted who isn’t a great fan of my desserts ate this dish. It’s been such a success I’ve baked it twice. As it was a huge hit in this house I decided to share the recipe with you. Below is a video and recipe for you.
Do you love strawberries and if so, what do you eat yours with? Let me know in the comments below and please don’t forget to like and follow me.
- Small sharp knife
- Chopping board
- Mixing bowl x 2
- Mixing spoon x 2
- Small saucepan
- Square cake tin
- Grease proof paper
- Large sharp knife
- Strawberries x 2 large hanfuls
- Coconut oil, ghee (if not dairy free) or unsalted butter x 100g
- Almond flour x 200g
- Coconut or brown sugar x 50g
- Baking powder x 2 tsp
- Bicarbonate of soda x 1 tsp
- Ground sweet cinnamon or ground cinnamon x 1 tsp
- Eggs x 2 medium
- Milk x 50 mls (your choice)
- Oil for the cake tin
- Coconut cream x 100mls
- Maple syrup x 2 tbsps
- Preheat the oven to 180°C or gas mark 4.
- Cut two strips of grease proof paper to fit inside the cake tin.
- Spread oil across the base of the cake tin and put a strip of grease proof paper in.
- Then spread oil across the grease proof paper and put the second strip the other way.
- Now spread a bit more oil across the top of the grease proof paper and around the sides.
- Set the cake tin aside.
- Preline the cake tin and set it aside.
- Start by hulling the strawberries.
- To hull a strawberry, insert a small knife into the top of a strawberry near the green leaves.
- Using the knife, cut around the outside and back to the start.
- Pull on the green leaves which will take out that part of the strawberry and the stem inside.
- Repeat the process until all the strawberries are hulled.
- Cut the strawberries into quarters and put them into a mixing bowl.
- Sprinkle over the sugar over the strawberries.
- Next put the almond flour, baking powder and ground sweet cinnamon or ground cinnamon in the other mixing bowl.
- Stir all of these ingredients together.
- Melt down the unsalted butter, ghee or vegan butter in a pan and add to the almond mixture.
- Add in the egg and milk to the almond flour mixture and stir these ingredients together.
- If the mixture is still a bit doughy, add in a little bit more milk and repeat the process until the mixture looks like cake mix.
- Leave the cake mix to sit and rest for 15 minutes.
- It will allow the mixture to become stoggy and help it to glue together well.
- Put in the strawberries and sugar into the almond mixture bowl.
- Mix the strawberries and the almond mixture together.
- Pour the mix into the tin and spread it across the base as evenly as possible.
- Bake the cake for about 25 – 30 minutes or until golden brown.
- Once it’s golden brown, remove from the oven and leave to cool.
- When it’s cool enough to touch, put the plate on top of the frying pan and flip it over.
- Then slide the cake onto a cooling rack and leave to cool completely.
- Once it’s cooled, slide onto the plate or board and slice the cake.
- Mix the coconut cream and maple syrup together in the small bowl.
- Then serve with coconut cream and maple syrup.
- Finally enjoy.
Strawberry Pudding Cake, as I mentioned earlier, was a huge hit in our house. It was easy to bake and it was very easily eaten too. The ingredients are freezable so you could make it in advance and put it into the deep freeze for another occasion. It’s also really tasty warm or cold and it could be served with cream, yoghurt, ice cream or even custard. The choices are endless. Ted had his plain and he still loved this cake. However you decide to eat this dish, as always, please enjoy. Thank you xxx