This has become one of my favourite cakes and I think I must have made it twice this week! Yes! I was also trying to deplete my strawberry stock. This is what happens when you go on a frenzy and buy a box of strawberries for just 10 dollars! After that came the news of the needles found in strawberries…so yes I literally had to finish it off. Btw do you guys know about the ‘hack’ to make your strawberries last longer in the fridge? All you need to do is get a bowl of water and pour in perhaps 2-3 tbsp of vinegar..(I used apple cider vinegar), then just soak the strawberries with it’s box into this bowl of water, just sort of slosh it around so that all of the strawberries get wet. Take it out and place it on some kitchen towels and into the fridge it goes. I think the last time I bought the ‘box of strawberries’ , I did this diligently and it lasted for about 2 weeks . So yeah..try it! OK back to the recipe. Again another winning recipe from Australian Women’s Weekly.
Prep + Cook time 1 hour 15 minutes
- 2 1/2 cups( 375g) self raising flour
- 250g strawberries ,roughly chopped
- 2/3 cup castor sugar
- 1 tsp vanilla extract
- 2 eggs, beaten lightly
- 1/2 cup greek style yoghurt
- 125g butter, unsalted and melted
- 1 cup roasted almonds, chopped roughly
- 1 cup greek style yoghurt, to serve
- 250g strawberries, halved/quartered
- 1 tbsp lemon juice
- 1 tbsp castor sugar
- Preheat oven to 180 deg C. Line base and side of a 20cm springformpan with baking paper.
- Sift flour three times into a big bowl and add to it the rest of the ingredients and half the chopped almonds.
- Spoon this mixture into the baking pan and sprinkle on top the rest of the chopped almonds. If you aren’t keen on that crunchy almonds with every bite, skip the 1/2 cup almonds that you add to the mixture and just sprinkle the amount you want on the top.
- Bake cake for around 50 minutes or until the skewer comes out clean. Leave cake in the pan for about 10-15 minutes to cool off then release the ring and transfer to a wire rack to cool.
- Make the macerated strawberries by mixing everything together in a bowl and let it stand for 20 minutes.
- Serve cake topped with macerated strawberries and extra yoghurt.
This is such an elegant dessert I stumbled upon from Donna Hay and if it looks gorgeous with minimal ingredients I’m all out to try it!
I had to tweak it a little to get the consistency I wanted for the crumble base and doubled it too for a thicker base but otherwise it’s perfect!
Prep and freezing time 3.5 hrs
Ingredients for the base:
- 1 cup of almonds ( I used a mixture of whatever form of almonds I had… Slivered/ flakes)
- 2 tbsp white or black chia seeds (I had white but I suppose black would give it an ultra chic look too)
- 20 dried dates
- 3/4 cup dessicated coconut
- 4-5 tbsp of cold butter to bind everything together
Ingredients for the strawberry yoghurt :
- 400g strawberries chopped
- 1/3 cup honey
- 1 tsp vanilla extract
- 2 cups greek yoghurt (thick)
Start with the almond base. Put the almonds and dates into a blender or food processor and blend till you get a rough consistency. Now add dessicated coconut and chia seeds and pulse it again to get a smoother consistency. Add butter and run it for a minute or so till everything binds together. Taste it and adjust it accordingly. I added a bit more coconut because I 😍 coconut! Now your almond base is ready. Get a greased 20cm round springform baking tin lined with baking paper and press down the almond mixture to form a smooth base.
Chop up the strawberries and into a medium hot pan with the honey and vanilla extract. Stir occasionally for about 8-10 minutes then let it cool. Once it’s cooled blend it smooth in a blender or using an immersion blender. Keep 1/4 of this mixture aside to use as the topping. To the remaining blended strawberry mixture add the greek yoghurt and mix well. Now pour this on to the almond base and level it up. Now take the remaining mixture that was kept aside and dot spoonfuls on the top. Using a small knife, make twirls superficially to get that marbled look.
Into the freezer for about 3hours and it’s done! Keep it out for 15 minutes before serving with more fresh strawberries.
OLYMPUS DIGITAL CAMERA
This is so yumms that you’re gonna love it! It’s part of my ‘Eating clean’ concept.
When BBC Goodfood sent me this recipe, I literally jumped up and went to the kitchen to make it. It didn’t take much time except for the tossing and turning the granola in the oven from time to time. End result…yummilicious homemade granola!
- 85g buckwheat ( I used bulgur wheat)
- 4 medjool dates -stoned ( 1/4 cup raisins is all I had)
- 1 tsp ground cinnamon
- 100 g rolled oats
- 2 tsp olive oil
- 25g pumpkin seeds
- 25g sunflower seeds
- 25g flaked almonds
- 50g pecans, broken into bits
- 50g sultanas
Soak buckwheat overnight in cold water. (I actually used bulgur wheat and soaked for just an hour) .The next day, drain and rinse it. Put the dates in a small pot with 300ml of water and the ground cinnamon and blitz with a hand held blender or just put in into a blender and blitz it till smooth. Then add the buckwheat (or bulgur wheat ) and cook it for about 10 minutes till pulpy. At the same time, preheat the oven to 150deg C/ gas 2/130C fan . Take 2 trays and line with baking parchment paper.
Stir the oil and oats into the buckwheat mixture and mix well. Now take spoonfuls and spread onto the baking trays in clumps.
Bake for 15 minutes, then remove from oven, slowly turn it over and bake for another 15 mins. Keep doing this till it becomes golden and firm. I did this for about another 20 minutes, turning and mixing in between.
Then take out of the oven, let it cool and fill it into a clean, dry jar. Mix into it the sunflower seeds, pumpkin seeds, flaked almonds, pecans and sultanas. Wallah homemade granola!
Serve it with milk and some fruits, or some greek yoghurt and fruits. Delish!!