Quite slowly, but surely, summer is coming! Already three months into 2017 and especially this last week Berlin has seen some real spring sunshine. Which is why I couldn’t wait any longer and created my first summery recipe in my kitchen: this maple strawberry cake! I know it’s still a little bit until berry season starts, but I hope that with this recipe you’ll have a good inspiration and know what to do with all those strawberries, once they arrive!
Furthermore with this recipe and photos I’m taking part in an awesome project called #KunstKochen (/cookingwithart created by Alnatura and the Städel museum in Frankfurt. The name alone made me want to join! I was allowed to chose one of twelve selected paintings – that are exhibited by the museum – get inspired by it and create a recipe!
I have chosen Henri Edmond Crosses’ “Nachmittag im Garten / an afternoon in the garden”, which you can see down below. As one or the other might have noticed already, I absolutely love getting together with friends (especially during the summer) and eat well and throughout. The painting shows a beautiful garden, so I immediately went out and bought some suitable flowers and decorated my wall a bit more summery. Especially the red flowers in the painting caught my immediate attention and gave me the inspiration to integrate strawberries in the recipe. I can’t wait to re-enact this painting in real life, as soon as everything blossoms and turns green. I hope you do too!
You can find out more about the project and how you can participate yourself (there are so many other amazing paintings as well!) here. It all starts on April 24th!
The cake’s base is made out a relatively simple batter – and maybe a bit more maple syrup than I usually use in my recipes. But hey – for every now and then that shouldn’t be a problem. Just be careful to share the cake with at least someone and you’re good. The cake will be slightly soft and wonderfully caramel-like. The cake gets topped with yogurt and strawberries, whereas you can decide whether to use plant- or cow’s milk yogurt. Just keep in mind to add the topping just shortly before serving, so the cake won’t get mushy.
Maple Strawberry Cake
(for 1 small cake-tin)
200 g (wholegrain) spelt flour
100 g almond flour (or whole almonds, crushed in the food processor)
2 tsp baking powder
1 tsp cardamom
pinch of sea salt
80 ml coconut oil, melted
250 – 300 ml plant milk
150 ml maple syrup
1/4 tsp vanilla
1 tsp lemon juice
1 tsp maple syrup
Preheat the oven to 175°C.
In a big bowl, mix all dry cake batter ingredients. Then add the liquid ingredients and mix well until the batter is even.
Grease a take tin with some extra coconut oil and fill it with batter. Tap it slightly and carefully on the working surface, so the batter spreads evenly.
Bake it in the oven for about 50 minutes. In order to prevent the cake from getting black on top, put some tinfoil around it after half the baking time. The exact baking time may vary from oven to oven. Check with a wooden stick if the cake has reached your preferred consistency. (The cake will harden up a bit as it cools down.)
Take the cake out of the oven and let it cool down.
Shortly before serving, mix yogurt, vanilla, lemon juice and maple syrup in a bowl and spread it over the cake.
Wash the strawberries, remove the greens and press lightly in the yogurt-topping.