fresh strawberry cake w/ cardamom

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During my routine solitary stroll through the city (when the sun’s not out to murder me) last week, I heard an angelic voice call out from within the market “3 punnets of strawberries for 6 dollars! 3 for $6”. I instantly snapped out of my usual zombie state and charged right through the crowd in search of the source of the voice. Because. There’s no better cure for yet another failed Valentines’ Day than a mound of strawberries, right??

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After eating an entire 500g punnet plain, I thought I’d better think of a way to use up the rest before I acquire an allergic reaction à la Hummingbirdhigh. Following an extensive recipe search through my favourite blogs, I decided on Pastry Affair’s Fresh Strawberry Cake as it incorporates fresh whole strawberries into a whole wheat cake.

Btw, do I need to address the fact that the last time I blogged about food/a recipe was… almost a year ago? I can’t believe myself – someone I know in real life found out about it and I panicked and went into hibernation until now. I’ve missed rambling and taking pictures of my attempts at making edible food without fear of being judged (my readership isn’t so impressive that I have haters yet). Every view, like and follow I get still puts a smile on my face; it’s strangely comforting.

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Fresh strawberry cake w/ cardamom (I made 1 9″ round cake and 2 cakelettes)

(adapted from Pastry Affair)

100g butter, softened
147g granulated sugar, plus extra for sprinkling
3 large egg whites (105g)
1 tsp vanilla
52g flour
105g whole wheat flour
1 1/2 tsp baking powder
1/2 teaspoon salt
2 cardamom pods, cracked open and seeds grinded to a powder
210ml milk
393g strawberries, washed and hulled

Preheat oven to 350°F/180°C. Butter and flour a 9/10-inch cake pan.

Beat butter and sugar together until light and fluffy, about 5 minutes. Beat in the egg whites and vanilla. Fold in the dry ingredients and milk alternatively starting with dry -> wet -> dry. Pour batter into prepared pan and smooth the top.

Plant the strawberries cut side down into the batter, distributing them evenly throughout the cake. Sprinkle cake with roughly a tablespoon of granulated sugar. Bake for 35 to 40 minutes, or until the centre springs back when pressed lightly. Cool before slicing and serving.

mango mousse cake

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As promised days ago – the baby sister’s birthday cake. One can hardly go wrong making sweets for my sister, as she is both easily pleased with regards to food, as well as being the official #1 fan of mangoes. In fact, the year before she didn’t want cake, a giant plate of mangoes with a candle stuck on it was her dream come true.

I don’t feel like I should post the recipe though. I wasn’t completely happy with the lack of texture or the fact that it was melting all over the place as soon as it came out of the freezer. I guess that’s the inherent property of mousse cakes – not much variety in texture, just creaminess all round. At least the birthday girl was happy.

(Just for record, it consisted of a sponge base brushed with passion fruit syrup, passion fruit curd, mango mousse and cream cheese mousse with mango bits.)

 

We took a little trip down to the Gold Coast the past few days, as per our annual tradition. Thankfully, the weather was on our side as we were able to enjoy sunshine without getting our skins peeled off. (I did still get sunburn but only because I was stupid enough to play on the beach sleeveless, for an hour.)

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No tight schedule or rushing off to places. Just proper relaxation and lots of good food.

To make the start of the holidays even better, I was able to catch my acoustic hero Passenger busking in the city this afternoon. It was less surreal than I always imagined what it’d be like hearing him in person. It was real and the lyrics rang truer than ever. Actually, it was more like a free outdoor concert than anything, literally thousands of people were in attendance.

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If memory serves, 9 songs were played, just 10 metres from me without the barrier of a screen or cord.