Ever since I was little ….
Especially after a busy weekend, hanging out with people, cooking, baking, and all that entails. I can say that I was kinda relieved when I returned to the office today and started my weekly routine. It’s an endless loop. At least it was quite productive and I managed to finish these for my nephew’s christening (for the children’s goodie bags). They are ready, packed waiting to be eaten.
I made this cake to accompany our coffee and lollipop decorating/packaging session and even though I was pretty sure that I wouldn’t touch this cake (I am not fond of fruit, especially when inside or on top of sweets-cakes etc- no-one’s perfect), I had to restrain myself from eating too much (I’m supposed to be on a strict diet)
A few words about the recipe:
- It’s not an overly sweet cake and this makes it perfect for breakfast or to accompany coffee (or tea- ok I am not a big fan, but I suppose you get the picture)
- The strawberry taste is not too strong and it offers a discreet scent and flavor and as you eat a piece, you can feel the strawberry “seeds” pop in your mouth (like poppy seeds)
- The strawberry purée/sauce can also be used in crepes, on waffles etc. You can prepare it earlier, or the day before (that’s what I did) and keep it refrigerated. If you like to feel and see the strawberries in the cake, just cut them in half cause they are going to melt (and disappear, like in mine)
- Although it might look like it, it doesn’t contain any whole wheat flour, it’s dark because of the strawberry (if you look closely, you’ll see it)
Strawberry cake with chocolate glaze
(from Glykes Istories, issue 21, May 2012)
For the Strawberry Purée
280grams strawberries (washed and hulled)
2 Tbsps. Sugar
Juice of ½ lemon
180grams. Butter, room temperature (plus more for the Bundt)
4 eggs, medium size
1 tsp. Vanilla extract
280grams. Self-rising flour (plus more for the Bundt)
1 ¼ tsps. Baking powder
¾ tsp. salt
½ tsp. baking soda
For the chocolate glaze
200grams. Semisweet Chocolate,( 50-55% cocoa), chopped
3 Tbsps. Butter
1 Tbsp. Honey (I used Agave nectar)
Strawberry puree (sauce)
Chop the strawberries and place them in a small pot or pan, add the sugar and lemon and bring to boil, stirring occasionally, until the liquid is evaporated and it begins to thicken. After mixture has thickened, remove from heat and let it cool on the side.
Preheat oven to 170°C. Butter and flour a Bundt pan (or loaf) and set aside.
Using the paddle attachment, cream the butter with the sugar, for 2-3 minutes, until light and fluffy.
Add the eggs, one by one, then the vanilla and process to blend batter for another 2-3 minutes.
Stop the mixer and add in the strawberry sauce, mixing it gently using a spoon or a silicon spatula.
Using the spoon (or silicon spatula) add all the dry ingredients in the mixture (flour, salt, baking soda and baking powder) and fold gently until blended.
Transfer batter to prepared Bundt or pan; smooth top evenly and bake for 45 minutes, or until a knife or cake tester inserted in the cake comes out clean.
Cool in pan on rack for 5 minutes. Invert cake and cool completely on the rack.
Combine chopped chocolate, butter and honey in a double boiler or a stainless bowl over a pot with hot (but not boiling water) and stir until mixture is smooth and shiny. Make sure that the bowl does not touch the water. Pour over cake and let it cool.
Judges’ verdict: 9/10 (the strawberry fans would have liked to taste and see the strawberries more, than non fans liked it so much because they couldn’t see them)