short cake 007

strawberry shortcake, paleo style

summer arrived, officially, 9 days ago. the weather seems unaware of this fact, but the strawberries? they know.

the crop this year will be smaller than usual, due to a virus which has hit the east end of the province the hardest.

we’ve been picking up the early crop from Balderson’s Farm Market. they have some of the best strawberries i’ve tasted on this little sandbar. so juicy they are, they have simply begged to be macerated.

strawberry shortcake

ingredients [for mint macerated strawberries]

  • sliced strawberries, perhaps a pint or so
  • 2 – 3 tbsp of fresh mint, chiffonade
  • a mere bit of honey drizzle, 1 tsp

ingredients [for lemon olive oil cake]

  • 4 eggs
  • 1 tbsp honey
  • 2/3c evoo
  • zest of one lemon
  • 2 tbsp lemon juice
  • 1c almond flour
  • 2 tbsp arrowroot powder
  • 2 tbsp coconut flour
  • 1 tbsp baking powder
  • 1/2 tsp sea salt

ingredients [for cake glaze]

  • 2 tbsp butter
  • 2 tbsp lemon juice
  • 1 tsp honey

ingredients [for whipped topping]

  • 1 can coconut milk, refrigerated
  • 1 small slosh of bailey’s irish cream (optional)

method

egg 005combine the mint, honey and berries. the longer they sit, the more the juices will be drawn out of them. i put them in the fridge overnight and was delighted by the amount of juiciness this produced.

preheat your oven to 350 degrees. grease an 8 inch square cake pan with olive oil.

beat eggs until foamy and pale in colour, add honey and lemon juice and beat to combine.

slowly drizzle the olive oil into the egg & honey mixture, keeping the hand mixer beating constantly, until the oil is fully incorporated.

in a separate bowl, combine almond flour, arrowroot, coconut flour, baking powder, lemon zest and salt.

add the dry ingredients to the wet ingredient. beat on slow speed to mix thoroughly.

place in oven and bake approximately 30 minutes, until top springs back when gently depressed and a toothpick inserted in the cake is dry when removed. cool on a wire rack.

when cooled, the cake can be glazed for a bit of added sweetness. melt butter. add honey and lemon juice. stir and brush over the top of the cake. this is optional.

place the solid coconut fat/cream from the refrigerated coconut milk in a chilled bowl. beat with chilled beaters. add a touch of bailey’s irish cream (if you want to veer slightly from a paleo recipe) or a bit of a scraped vanilla bean.

plate pretty and enjoy! this is a lovely, light and delicately flavoured delight!

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