Tuesday, June 26, 2012

GF Almond Cake with Strawberry Sauce and some Garden Whimsy

Sculpture by Laura Bambolini

Okay, I'm over the deer thing.

I'm overwhelmed with this summer extravagance
 Everything wonderful is lush and abundant
and there is still so much more to come......

Obviously there is enough to go around for every being.
And I find myself abundant with gratitude

I planted strawberry plants under a few rose bushes about 7 years ago
after reading the suggestion in a magazine.

They grow like crazy and wander all over my gardens in the yard
so that when you go to harvest a bowl full you search
under and around everything like an Easter egg hunt

Sculpture by Laura Bambolini
Jubilant with berry abundance I made a strawberry sauce
and then started craving a dense almond cake to go with it
like the Gateau Britton that I used to make for mornings in the cafe

Often it will take me a few times to get a cake recipe right,
but this one was perfect the first time out of the oven

Enjoy the bounty!


1 qt of fresh strawberries, cleaned, hulled and cut in half
Sweetener of your choice, I used coconut sugar
Pinch of sea salt
1 T unsalted butter
1 tsp pure vanilla extract

Place the strawberries in a medium saucepan, and using a fork or potato masher,
smash the berries a bit to release their juice
Add your sweetener, how much depends on your berries, sometimes you don't even need any.
I used 1/4 cup of coconut sugar
Place over a medium low heat and stir frequently until berries and sugar turn into
a wonderful sauce, about 15 minutes.
Add a pinch of salt and the T of butter, continue stirring until butter is melted and sauce
has thickened slightly.
Turn off the heat and stir in the vanilla extract
Set aside to cool

1 1/2 cups brown rice flour
1 cup almond meal
2/3 cup sweet brown rice flour
1/2 cup tapioca starch
1 1/2 T baking powder
1/2 tsp sea salt
1/2 cup sunflower or coconut oil
3/4 cup brown rice syrup
1/4 cup maple syrup
1 1/2 cups coconut milk (Native Forest is my favorite brand)
1 tsp pure vanilla extract

Preheat your oven to 350 degrees and butter a 9" springform pan

In a large bowl combine all your dry ingredients with a whisk
In another bowl whisk all your wet ingredients until smooth
Pour the wet into the dry and stir until everything is evenly moistened
Pour your batter into the prepared pan and bake until tooth pick in center comes out just clean of crumbs.  This took 35-40 minutes in my oven.
Let cake stand on a rack to cool for 10 minutes, remove the springform band and allow to cool completely.  Serve with sauce and some cream if you wish.


Note: you can easily substitute honey for the brown rice syrup and would probably want to omit the maple syrup since honey is a bit sweeter. 

1 comment:

  1. Hi Kyra...When I started to follow you on your last post I had a comment started when the internet went down,and never did get back here!!
    Nice to find people here in Maine!!
    I enjoy your blog and I love your little sculptures in your post today , especially the one with the strawberry's, which made me smile!! Strawberry's under a rose bush I have never heard before,and it looks like it worked!!
    The cake sounds delightful...yum...with a nice cup of coffee!
    Have a lovely rest to your week...hope it isn't raining there like it is,and has been here!!!