Almond Meal Strawberry Cake and Foggy Mornings

I like the fact that we wake up in the morning and walk straight out to the rocks and the ocean. Foggy mornings are my favorite. The wind is still and you can smell the salt in the air. This morning we came back to savor this Almond Meal Strawberry Cake from the cookbook, "The Sprouted Kitchen", by Sara Forte. I tweaked the recipe a bit according to what ingredients I had on hand, so it is not exact. I prepared the cake two different ways, the first time we had company come after lunch. I served with strawberries, blueberries, huckleberries and blackberries with a dollop of whip cream. The next morning we had a slice (picture below) with strawberries and Greek yogurt with honey. The texture is a little different using the almond meal instead of all flour. It is delicious, not too sweet and  still cake like. I will definitely make this again.


3 eggs
1 teaspoon vanilla
1/4 cup honey
3/4 cup Greek yogurt
3 tablespoons unsalted butter, melted and cooled slightly
2 cups almond meal
1/2 cup regular all-purpose flour
1/3 cup sugar
1/2 teaspoon freshly grated nutmeg
1 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon sea salt
2 cups sliced strawberries (sliced)


2 cups fresh strawberries or a berry mix
Whip cream or Greek yogurt with honey

To prepare:

Start by preheating oven to 325°F. Grease a 9-inch round pan and line the bottom with parchment paper. (To do this, just turn the pan upside down on top of the paper and trace with pencil. Cut-out and insert).

In a bowl, whisk the eggs well. Add vanilla, yogurt, honey, butter and whisk. In another bowl combine and mix together the almond meal, flour, sugar, nutmeg, baking soda, baking powder and salt. Add to the wet ingredients, mix, then pour into the prepared pan. Bake until a inserted toothpick comes out clean, 20 to 30 minutes. Cool completely. Finish with whip cream and your choice of berries. Enjoy!


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