Strawberry & Vanilla Cake
My mother has been visiting and when she’s around there’s always cake nearby.
As this is the case, I’ve got no self-control some days and I’m always tucking into things I bake for her. This week I wanted to make a chocolate and strawberry banana cake but changed my mind at the last minute. If I’m going to eat cake, it’s going to be a vanilla one.
I combined all my favourite flavours in the bowl and am blown away by the texture and bounce of this cake. It’s got a slight cool to it from the Xylitol but all in all - a good cake!
Did you know: I use a lot of organic Canadian Maple syrup in my baking. It’s not necessarily healthier for you because it still contains a lot of calories. However, it’s better than table sugar. It’s also good to be aware of the fact that it’s filled with antioxidants and is an excellent source of manganese. Manganese is a micromineral and your body needs small doses of this. It also helps regulate the blood sugar levels.
Ingredients
2 cups flour (I use brown stoneground flour)
2 tsp baking powder
1/4 bicarbonate of soda
pinch of salt
1/2 cup oil
1 cup greek yoghurt (use vegan yoghurt for a vegan cake)
juice of 1 lemon
The rind of 1 lemon
1 tsp vanilla essence
10 strawberries halved
some chocolate chips
2 blocks of Lindt 70% Dark Mild
a handful of fresh thyme leaves
Method
Pre-heat oven to 180 degrees and spray a loaf pan with Spray-And-Cook.
In a large bowl, whisk together all the dry ingredients, including thyme and lemon rind.
Whisk all the wet ingredients except the yoghurt for 2 minutes.
Add yoghurt to the wet ingredients and whisk for 1 minute.
Fold wet ingredients into the dry ingredients.
Add strawberries but save a few for the top. Press them in skin down.
Drop the chocolate chips on the top as well and whatever thyme you have leftover.
Bake for 35 minutes.
Remove and let the cake cool completely before drizzling the melted Lindt over the top. You can heat it in the microwave for 1 minute and stir it until it is runny.
Enjoy.
