Strawberry Vanilla Spelt Cake
I have had the flu for 6 days now. Feeling better today thankfully. I have never had a 'flu' before and now know for sure that I will be getting the flu jab next year. I simply don't have time to be out of action for that long! Along with feeling the absolute worst I have ever felt (thinking I was actually on my death bed) I was bored and frustrated. Yes, I am a terrible patient.
I did force myself to rest and really didn't do anything until yesterday. So to celebrate I made this moist Strawberry and Vanilla Cake. Sadly my tastebuds have gone AWOL, so I have enjoyed it's beauty more than it's deliciousness. I do know for sure that it is delicious, because it is GONE. Finished. The boys polished it off within 24 hours. Albert enjoyed his piece so much, he barely came up for air.
I am thrilled to be back in the kitchen, out of bed, able to cuddle my boys with full feeling in my arms and able to see the lovely surprise we received on Sunday evening. A little lamb!
I consider myself a healthy person. And before I had Albert, I was never sick. But it seems that me along with a lot of mummy friends are getting sick much more than pre children. I guess it's a constant reminder that we need to look after ourselves and prioritise our health as much as possible. We have too much responsibility to be laying in bed unable to move.
With an abundance of strawberries at the moment and the fact I always have to add fruit to every cake, it was definitely strawberries turn.
- 3 free range eggs
- 3/4 cup coconut oil
- 1 vanilla bean - seeds scraped out
- 3/4 cup rice malt syrup
- 1 cup full fat greek natural yoghurt
- 2 cups wholemeal spelt flour
- 1 tsp baking powder
- 5 large strawberries (washed and dried)
- 2 tbs honey
1. Set your oven to 170 Celcius and line a round cake tin with baking paper. Use extra coconut oil to prevent sticking.
2. In a mixer or by hand, whisk the eggs, seeds from vanilla bean, rice malt syrup together until light and fluffy. Take 3 minutes.
3. Add the coconut oil and whisk well until combined.
4. Fold the flour, baking powder and yoghurt in. Go gently as you do not want to over mix.
5. Slice the strawberries lengthways and place evenly over the bottom of the tin. Make a nice pattern if you like. Drizzle the honey evenly over the strawberries.
6. Pour the cake mix over the strawberries. Be gentle to ensure the strawberries don't move.
7. Place into your pre heated oven, and bake for 40 minutes or until a skewer comes out clean.
8. When cake is ready, leave to sit for 10 minutes before turning out carefully on to a wire rack to cool completely.
Store in airtight container and eat within 3 days.