As a child I remember no dessert could ever beat a bowl of fresh strawberries. For me they were always a treat as in my house they only bought them a few times a year when we visited la Colonia Tovar, a town located an hour or so from Caracas, founded by a group of German immigrants in the 19th century and well-known for its temperate crops. It still amuses me that my very German sister-in-law, referred to the little Deutsch -Venezuelan village as a sort of Disneyland when we excitedly took her and her family there - but that's material for another story.
It was complete by chance that my baby's first ever solid food was a strawberry, as it was given to him by a friend of mine during a lunch party - and here I am 5 months later with a boy that seems to be totally obsessed with the fruit. I am glad we can get them for him more than a few times a year as otherwise I am sure he'll be on hunger strike! Our daily walk has a mandatory stop every other day by the supermarket to get yet another package for him to devour. I am convinced they are the reason why he smiles on his sleep.
This cake was an attempt to treat him with another version of his edible red hearts and I naively thought he would be delighted but, to my surprise - probably not yours- he picked the decoration and my husband and I had to settle with the cake itself - at least it had some cardamom there for us. Hope you enjoy a complete slice!
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| © The Teaspoon |
Ingredients
4-5 strawberries- sliced or halved - I used fresh but you can use dried as well.
75 g coconut sugar or sugar of your choice
115 g unsalted butter- softened
4-5 cardamom pods- seeds only
1 egg
1/4 tsp salt
90 g all-purpose flour
125 ml almond milk or milk of your choice
1 1/2 tsp baking powder
Method
Preheat oven to 175C/350F.
Line a baking tray with parchment paper and set aside.
In a bowl cream the butter with the sugar and cardamom until fluffy, using an electric mixer. Add the egg and continue beating for another minute. Add the rest of the ingredients except the strawberries. Now pour the mixture in the baking tray and smooth the top using a spatula. Arrange the strawberries on top and bake in the preheated oven for about 45 min or until a knife inserted in the middle comes out clean. Allow to cool down completely before slicing. Serve with yogurt and more fresh strawberries. Enjoy!
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| © The Teaspoon |
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| © The Teaspoon |
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| © The Teaspoon |
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