It has been spring in Virginia since February. It was unseasonably warm. Our April wedding was 92 degrees! It was a scorcher.
The other day we were walking through my favorite grocery store, Wegmans, and I saw that decent strawberries were available. I gave the hubs a look and he knew immediately that we were getting some strawberries. I was looking online at all of the food blogs and sites I admire (there are many) and saw that on Smitten Kitchen that there was a recipe for a strawberry summer cake. The original recipe is of course for those who can have gluten, so I made some modifications and it was still delicious. What you will need:
Steps: 1. Preheat oven to 350F 2. Mix flours, salt, and baking powder in a large bowl and set aside. 3. Using an electric mixer, begin to beat the butter. Add your sugar. Let them get fluffy for about 3 minutes. Then proceed to add your egg and milk. Do not be alarmed when you add the milk that the mix looks as if it has curdled. 4. Begin to slowly mix in your dry ingredients- it will then begin to look like normal batter. 5. Take your 8 or 9 inch cake tin, grease the sides and the bottom with butter. Cut out and place baking or parchment paper on the bottom of the tin. 6. Pour your batter into the cake tin and smooth out. Cover in strawberries. 7. Sprinkle the remaining sugar over top. 8. Place in the oven for 10 minutes and after 10 minutes, lower the oven to 325F. 9. Let the cake bake for 50-60 minutes- until you can stick a knife or toothpick in it and it comes out clean. 10. Let it cool on a pan rack and serve. I topped mine with icing sugar, but you are free to omit this and serve it with whipped cream. Enjoy! For the original recipe on smitten kitchen see here: smittenkitchen.com/2011/05/strawberry-summer-cake/ |
AuthorA native Montrealer who is documenting gluten free recipes from her new home in Virginia. Archives
May 2017
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