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) Continue reading