September 23, 2014
Strawberry cornmeal cake made with love
I’m back! Finally, after months of a blog vacation I’m back. I have heaps of good stuff planned for the blog and other exciting new projects. Something to revamp this space up, what do you think? I’m planning some projects that will put me out of my comfort zone, something that I’ve been wanting to do for a while now, something that ya’ll have been insisting and requesting over the years and also something I’ve actually never done before.
I’m hoping you all like it and of course- I can’t wait to reveal this mysterious project.
I’ve actually been up to multiple behind the scenes projects as well. I’ve worked with a natural sugar-free sweetener, Natvia, to create 20 of my favourite recipes using Natvia which will be revealed shortly (stay tuned!) and also shooting a mixed berry chocolate cake for the cover of their free online magazine, Crave Life. You can see it here.
I’ve also been super busy with school but I’m now free for a one month holiday before I start my last year of high school. It’s scary to even mention last year of school, time flies super fast. Way too fast.
I’ve also started introducing dairy (my stomach won’t thank me for it!) and eggs back into my diet, so yes, I’m no longer vegan (but I am whenever I can…)
I’m still having issues digesting milk so I’m still trying to avoid that. I’ll still be posting vegan recipes like I always do but I’ll begin to introduce non-vegan but healthy recipes.
A mix of everything.
I woke up early this Saturday morning and got the chance to peek at the sunrise from my window before stepping into the kitchen and baking this strawberry cornmeal cake to celebrate Summer. I love Summer.
We’ve had a few punnets of strawberries lying in the fridge for while. They were a bit soft so I decided to fold them through this cake instead of making the super old and boring strawberry jam that we always do…
It’s a bit unusual to find cornmeal in a cake but it adds texture, bite and flavour to the cake. I studded these with slices of super ripe strawberries but you can use pretty much anything… blueberries, chocolate or banana, these are just off the top of my head but I’m sure you can be way more creative than that.
Roughly cut up slices of this cake, dust with a little coconut flour and it would be the upmost perfect afternoon treat for the family. Serve these with some vanilla green tea and relax. Perfect stuff– I call it.
P.S- all the gorgeous white plates are made with the lovely minds of Morgan from Handmade Studio TN. I think they’re pretty rad. Really.
- 175g (3/4 cup) coconut oil or vegetable shortening, softened
- 250g Greek yogurt (or coconut yogurt)
- 1 cup (200g) raw caster sugar
- 4 large free-range eggs
- 200g plain flour (or any other flour of your choice)
- 150g cornmeal/polenta
- 2 tsp baking powder
- 1 tsp vanilla extract
- zest of 1 orange
- 1 cup sliced strawberrries
- Preheat the oven to 180C. Grease a bundt tin, set aside.
- In a large electric mixer, beat together the softened coconut oil and sugar until light and fluffy (2 min).
- Beat in the eggs, one at a time, beating well between each addition.
- Add in the orange zest and vanilla extract.
- Add the plain flour, cornmeal, yogurt and baking powder and beat on low speed just until the batter is evenly combined.
- Arrange half of the strawberries at the bottom of the prepared tin. Fold the remaining strawberries through the cake batter.
- Pour the batter into the tin and bake for 45-50 min or until a toothpick inserted into the middle of the cake comes out clean.
- Cool for 20 min before slicing.