A nice change from my last wintery post, it’s finally strawberry season! What we love about Austria are the various strawberry fields where you can go, pick your strawberries, pay by the Kilo and while picking it’s just a big all-you-can-eat strawberry buffet.
Last week we went to an organic-strawberry field called Blasenhof about 10 km away from Klagenfurt. We went to such a thing for the first time with our little people and, surprise surprise, they totally loved it. Even if most of the strawberries (out of 25.000 plants!) were still green, there were plenty enough to make them go like LOOK! A STRAWBERRY! every 5 seconds.
We brought home 2 kg and we must have eaten pretty much the same amount while we were there. I think we must have been there for about an hour. How good are we?
In any case, we are going again tomorrow 🙂 And because the strawberry season does not last all that long, it does deserve special treatment!
Here’s the first recipe for the Strawberry Special installment probably one of the weirdest cakes I’ve made so far. I found corn flour in the cupboard, which I had never used before really – still in date though! And it worked surprisingly well too!
Despite the fact that the cake mixture is not very sweet, the white chocolate definitely makes up for it. Last but not least, another very surprising fact about the cake: it got devoured in no time.
200 gr fresh strawberries
3 ripe bananas, cut in little cubes
100 gr sunflower oil
1 tbsp honey
1 handful sultanas (about 35 gr), chopped
120 gr corn flour
8 gr baking powder
100 gr white chocolate
coconut chips – optional
Cut the strawberries in slices and place them on a baking tray with baking paper.
Bake them at 180 degrees C until they’ve lost most of their moisture. Take them out of the oven and let them cool. Remove them from the paper only when they have completely cooled down.
Beat the eggs, add the honey, sultanas and sunflower oil – mix well. Add the the bananas and stir in the corn flour. Make sure the mixture is lump-free. Add the baking powder just before pouring the mixture into a baking tin. Cover the tin with baking paper and transfer the mixture into it.
Bake at 180 degrees C for about 40 minutes or until the cake passes the skewer test. Remove from the oven and let it cool completely in the tin.
Melt the white chocolate (bain marie) and pour it on top of the cake. Place the strawberry chips on the still runny chocolate and why not, some coconut chips too!