Strawberry Streusel Cake

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This is, briefly and simply put, absolutely sublime. When I shared this loaf with my godparents, my mother and godsister, they all exclaimed it was incredible, especially doused in some heavy cream, after a lighthearted meal over denser conversation. And I do agree.

I’ll say it first before you get to the ingredients: This is a gluten-free cake. Yes, it is gluten-free, but. A but. I’ve recently become more aware of the effects of gluten not just in myself, but in others. I love my bread and might never stop eating it, however one too many a slice and I will feel it. The bloat, you get it. The carbohydrate may be the most demonised item in this current era of food-demonising, and it’s hard to determine what we could or should eat, if we end up eating anything at all. But this article puts things into nice perspective. That being said, the effects of refined flour cannot be denied and I too have to force myself to take it slow with the not-so-great stuff. There will always be room for dessert, just not every day of the week.

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Therefore, the side effects of a Saturday morning’s adventurous spirit include stepping outside of my little box of refined flour and sugar and trying things like almond flour. And how simple, plain and easy, it was. How joyous, to mix something as nondescript as almond flour with eggs and then boom, a perfectly intact cake is born.

The cake is moist without being gluey, with that perfect golden-brown all over after the single hour in the oven. I used strawberries here but feel free to use any berries you have on hand, and the same goes for the streusel topping which has mixed nuts, in which case you can use whatever nuts you like.

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Strawberry Streusel Cake (makes one 9×5-inch loaf)

Ingredients 

For the filling:

2 cups strawberries (fresh or frozen), stems cut off and diced

100g (0.5 cup) sugar

1 tbsp freshly squeezed lemon juice

0.5 tsp cornstarch

 

For the streusel topping:

45g (0.5 cup) almond flour

handful of chopped nuts (I used a mix of almonds, cashews, brazil nuts and walnuts)

90g (little less than 0.5 cup) sugar

35g (0.15 cup) salted butter, melted

 

For the cake:

3 eggs

50g (0.25 cup) light brown sugar

60g (0.25 cup) caster sugar

150g (around 1.5 cups+ 2 tbsp) almond flour

0.5 tsp baking powder

0.5 tsp baking soda

1 tsp vanilla extract

*Substitution notes:

VEGAN: Make 4 flax or chia ‘eggs’ in replacement of the 3 eggs, made by mixing 4 tbsp ground flaxseed or chia seeds with 8 tbsp water, and setting that aside to gel up for a bit. Substitute the butter with vegan butter.

KETO: Substitute the half cup of sugar with half cup xylitol or two-thirds cup erythritol

 

Directions

Preheat your oven to 180C (350F). We start with the juicy berry filling: In a saucepan heated on medium heat, add the strawberries, cornstarch, sugar and lemon juice and cook until the mixture turns glistening and sticky.

Now for the cake. In a bowl, whisk together the eggs, sugars, vanilla extract, baking powder and baking soda. Then add the almond flour and whisk. The mixture should look pretty wet, but don’t worry since this will set nicely in the oven once it is finished baking.

Make the streusel topping by whisking all the streusel ingredients together with a fork in a separate bowl. Grease a 9.5-inch loaf pan, then add half of the cake mixture. Add the mixed berry mixture evenly on top, and then add the rest of the cake mixture, and then finally the streusel topping. Bake in the oven for 1 hour exactly. Remove and let the cake cool in the pan before serving (with powdered sugar and doused in heavy cream, preferably).

Chocolate-stuffed Pillow Pancakes for One

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And it’s back to the pancake grind. Does anyone else think pancakes are just beyond magical? I mean really, think back to when you had one really good pancake, and all the suffering it may have alleviated. I’m not saying one must be dependent on pancakes (or good food) alone to be relieved of anything depressing or sad, because that in itself isn’t a case for good health. Good health need not mean a good pancake, but good health certainly leaves room for a damn good pancake.

My signature pillow pancakes have been my (and your) long-standing favourite recipe since I started posting recipes on this blog. Though it seemed initially banal to re-write a recipe which I’ve done too many times to count, it behoves me to re-write it for your benefit, just this once, because chocolate-stuffed pancakes do take these to a whole new level, and because it’s ‘for one’, you need not share, or worry about tidying up and freezing leftovers. Further, it’s the perfect way to use up any leftover chocolate frosting you may have from a cake or tart experiment. This is no pabulum or stupidity (the latter you may witness, though, in the current issue surrounding the new American immigration policy; I am both heartbroken and angered by such hoo-ha).

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A firm warning from yours truly– these pancakes will make you productive the entire morning. I topped mine with a homemade pumpkin spread and some granola given to me by my dearest Charlie, although these toppings are optional (and honestly, gave the photography shoot bit a nice bit of pop and fun). You’re good with some maple and extra chopped dark chocolate, and I imagine some good, thick coconut yoghurt would work so well.

I’ll dial the excitement down a shade, and leave you to it. The past week has been rife with friendly gatherings and good food, and I hope this does not stop for a long, long while.

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Chocolate-Stuffed Pancakes for One

Ingredients

For the pancakes:

80g plain flour, or use half plain and half whole-wheat

1 tbsp ground flax (optional)

1 tbsp coconut/white/brown sugar

1/2 tsp each of baking powder and baking soda

pinch of salt

2 tsp melted butter (normal/vegan) or coconut oil

100ml milk or mylk (I like almond or soy)

For the chocolate middle:

10g cocoa powder

30g icing sugar

splash of milk or mylk almond/soy)

 

Directions

The night before you make the pancakes, whisk the cocoa powder and icing sugar together, Drizzle in the milk/mylk drop by drop until you get the consistency of a smooth and thick chocolate icing. Put the icing on a plate, spread it out and put it in the freezer to set. In a large bowl, whisk together the dry ingredients (flour(s), flax (if using), sugar, salt and leavening agents). Pour the rest of the ingredients into the dry mix and mix briefly with a wooden spoon or a normal dinner spoon. Continue to mix until everything is justt combined, which means there will still be a few lumps, but no more streaks of flour. The batter will be thick and somewhat lumpy.

Preheat your pan on medium-high heat and ready some butter. You know the pan is hot enough when you flick a little water onto its surface and there’s a clear sizzle. At that point, add a little pat of butter, let it melt, and add a heaping tablespoon of pancake batter for your first pancake. Then take your frozen chocolate disc and place it in the centre of your first pancake. Add a little more batter to cover the disc. Wait for the pancake to cook through, or once you notice one or two bubbles forming on its surface. Flip the pancake and let it cook for at least 30 more seconds. Let this cool on a paper towel while you do the same for the next pancake.

Serve with butter and maple syrup, or whatever you want. They’re wonderful with banana and more chopped chocolate, its moist sweetness adjoining arms with the maple. What a Sunday.