It’s so nice that we have lots of pumpkin puree in our freezer! We miss delicate and fluffy cakes that our Mum used to make. Especially when the strawberry season starts. And we love strawberries. We can actually have them in any amount. Here’s the recipe for strawberry cake. Delicate and fluffy strawberry cake with crumble. It disappears faster than it’s made;)
Ingredients:
½ cup grated pumpkin/ *optional: ½ cup sweet potato puree (cooked and smashed with a fork)
1/4 cup vegetable oil
1/2 cup sugar
16 g vanilla sugar
a few drops of vanilla extract
200ml coconut milk
1 cup wheat flour
1,5 tsp baking powder
1/2 tsp baking soda
200 g strawberries
Crumble topping:
4 tbsp vegetable oil
5 tbsp wheat flour
90 g sugar
16 g vanilla sugar
Instructions:
Blend pumpkin with oil, sugar and vanilla sugar. Add vanilla extract and milk, and mix. Add sifted flour, baking powder and baking soda and mix all the ingredients. Mix well.
Preheat the oven to 180 degrees C. Put the batter into a springform pan covered with baking sheet. Wash the strawberries and cut them into halves. Put the strawberries on top of the batter (with the cut side up) and gently press them into the batter. Prepare the crumble topping: combine all the ingredients for the topping. Put the crumble on top of the cake.
Bake for about 1 hour to 1 h 20min (until the wooden skewer comes out clean). Serve hot or cold. Enjoy!
*if sweet potato is used, reduce the amount of sugar and bake longer than with pumpkin
Etykiety: dessert, english, pumpkin, recipes, strawberries
