Sunday, October 27, 2013

Super Strawberry Cake

My oldest daughter is six years old.  I cannot believe it - where has the time gone? 

I asked my big girl what kind of cake she wanted for her special day.  Her reply was a "strawberry cake."  It did not surprise me!  My girl loves pink and anything associated with it - the character Strawberry Shortcake and the books about Pinkalicious too. 

I wanted to make a cake that the whole family could eat and feel good about.  Somehow I managed to pull it off.  Everyone said how good it tasted. 

I'm just happy that my little super-special girl loved her super six strawberry cake!

Super Strawberry Cake
(For one super-special six year old girl)

For the cake, a double layer - two nine inch rounds
9 eggs
1/2 cup of coconut oil, melted
1/2 cup of honey
3/4 cup of applesauce
1 Tbsp apple cider vinegar
1 Tbsp blood orange olive oil (optional but I highly recommend it!!)
2 cups of almond flour
1/2 cup of coconut flour
1/2 cup of arrowroot flour

Preheat the oven to 350 degrees.  Lightly grease two 9-inch round cake pans.  Set aside. 

Place all ingredients in a large mixing bowl.  Blend together until smooth.  Pour into the two greased 9-inch cake pans, half into each one.  Bake for 30 minutes.   Remove from oven and let the cakes completely cool.  (I let them sit overnight.  Then I made the filling and frosting the next day). 

I stacked the cakes into a large cake pan.  This kept them the cakes untouched and in tact, until ready to add filling and frosting. 

For the filling
3 baskets of fresh strawberries, washed, leaves removed and sliced (reserve 1/4 cup for the frosting and a few slices for decorating the top)
1/3 cup of honey
1 Tbsp maple syrup
1 Tbsp coconut sugar (optional)
1 tsp vanilla extract
1/4 cup of coconut flour

After you wash the strawberries, remove the stems and slice them, slice a few (4-5) for decorating the top of your cake.  Place the rest of them in a food processor.  Puree them into they have small pieces but are not totally liquid. 

***Reserve 1/4 cup of the strawberries for the frosting!

Place the pureed strawberries into a small sauce pan.  Cook on medium heat for five minutes.  Add in the honey, maple syrup, coconut sugar and vanilla extract. Once it's heated, add in the coconut flour slowly.  Stir with a spoon.  The flour will help thicken the mixture.  Cook for another five to seven minutes.  The filling should be thick and spreadable, like jam.

Remove from heat.  Place the mixture in the fridge for twenty minutes to a half hour or until it's completely cooled. 

Once cool, spread the filling all over one of the cakes.  Cover the top of it and sides.  Once done, place the second cake on top of the cake that is covered with filling. 

Now proceed to making the frosting.

For the frosting
1/4 cup of strawberry puree - reserved from the filling
32 oz of whipped cream cheese (I used two 16 oz tubs of the "whipped Philadelphia cream cheese")
1 Tbsp maple syrup
1 tsp blood orange olive oil (optional but again I highly recommend!!)

Place the 1/4 cup of reserved strawberry puree back into the food processor (or a blender).  Blend until completely a liquid.  Place the liquid in the bottom of bowl or electric mixing bowl.  Add in the whipped cream cheese, maple syrup and oil.  Whisk for about five minutes until it's well blended and fluffy. 

Spread the frosting with a spatula over both cakes, covering the top and sides.  Both cakes should be covered by the frosting.  Make as smooth as you can. 

Now decorate the top with your few remaining sliced strawberries or any other topping of your choice.  I made the number six out of our sliced berries.  Place in the candles and tell your someone special to make a wish.  Sing loudly.  Then slice and enjoy! 

Disclaimer:  This cake tastes so good that it may transform you into a super hero able to leap tall buildings with a single bound!

Happy Birthday Vivian Rose!  You are my super girl and I love you so much!

Mandy's Morning Glory Bread

October is almost over!  Wow, where did the time go?  Our family has been so busy hosting visitors, attending festivals and being outdoors to enjoy the nice fall weather. 

I have been cooking my usual wonderful meals but I did try one new bread that turned out fantastic.  So I had to share it here.  It reminds me of  a "morning glory" style bread.  You could easily use dried cranberries in the place of raisins -- raisins were just what I had on hand at the time of making it. 

I loved it and shared it with my co-workers.  They all raved about it.  Try it for your morning breakfast, as a snack or any time of the day!  You won't be disappointed.

Mandy's Morning Glory Bread
(Makes 1 loaf)

6 eggs, preferably from free-range chickens
1/2 cup of coconut oil, melted
1/4 cup of honey
1/2 cup of coconut flour
1 Tbsp ground cinnamon
3/4 tsp of baking soda
dash of salt
1 ripe banana, sliced and mashed
1 apple, cored, peeled and cut into small pieces
2 and 1/2 cups of shredded carrots
1/2 cup of raisins (or use dried cranberries)

Preheat oven to 350 degrees.  Lighly grease a bread loaf pan with olive oil or coconut oil. 

Do the prep work for your fruit - mash your banana, peel and chop your apple.  Shred your carrots.  Set aside for later.

Place your eggs, melted coconut oil and honey in a large mixing bowl.  Whisk for about two minutes or until smooth. 

Add in the coconut flour, cinnamon, baking soda and salt.  Whisk until all is blended (I used my electric mixer). 

Now add in the chopped, shredded and mashed fruit.  Mix with a large spoon or use the lowest setting on your electric mixer to combine.  Fold in the raisins (or dried cranberries). 

Spoon mixture out into the greased loaf pan.  Use a spoon or your hands to press it down and spread it evenly. 

Place in the oven.  Bake for 40 minutes at 350 degrees or until desired brown color. 

Let it cool for about ten minutes before trying to slice and serve. 

Store in the fridge.  Eat on it for several days.  Reheat and spread a small amount of butter on it for pure delight!