Today my little girl turns 4. Not until 10:18pm, which means right about now (6pm), 4 years ago, Kurt (carpooling back from Kelowna), our midwife Sylvia, and support team Charles & Leanne all arrived home at the same time. I could tell you all about my birth story, but I’ll save that and instead tell you that today, 4 years later, I had a request for a “strawberry cake”!
Big sister Daria is on a dairy-free, grain-free diet for 5 weeks to clean up her lung tissue… so I wondered how I would ever pull off a strawberry cake. As it usually goes, a recipe was provided by my good friend C, and it just has to be shared. So look for that at the bottom of the page. Awesome cake. So simple.
Another great milestone today was finishing my 3rd knitting project! So far I have made 2 doll blankets. Since Daria is knitting herself a purse, I knit one for Janelle. Happy birthday perfect girl!
Base of cake:
*2 cups ground almonds (I pulse my almonds in my blender and try not to mush it – you could easily food processor to your taste!)
*6 eggs – separate whites from yolks
*Whip the egg whites until stiff (really make sure it looks like a big bowl of whipped cream with stiff peaks!)
*Whip the yolks until thick and pale
*Mix the yolks into the whites and then add the almond flour. Pour into greased cake pan (I use loads of butter, and parchment paper and butter that too!)
*Beauty of this recipe – you may add rapadura, coconut sugar – whatever your fancy to the basic cake *IF* you want too – the product with NO sugar is like a custardy-looking delicious cake – then we cut the cake in half (like through the middle to make two perfect circles (if you used a round cake pan) — so you have essentially *two* halves of the cake — cut a smaller circle out of the bottom round and set the scooped out cake aside so you have a hole – then fill with strawberry jam and fresh strawberries. Could also be chopped fruits, nuts, cream cheese filling, apple sauce, pear sauce – whatever you can dream up and then put the top back on and *ice* the whole thing – whatever fits your current dietary needs and culinary appetites!!!
**** YOU may also grate carrot, zucchini -whatever!!! skies the limit!! and add any spices to the base and/or the filling!!! I would think a nice *spice* cake with apple sauce would suit the autumn – depending on how sweet you like it, I have sweetened the base and made it with absolutely no sweetener – i like sweetening the “topping” or “filling” and leaving the cake sugar -free – but I like it both ways!!