It was my birthday today, so yesterday was spent making my own cake! The upside of having to make my own cake of course , is that I get to choose what it is 😉
After a quick root around some of my favourite sites, I quickly settled on this cake from The Petite Kitchen. I made a few small changes to the recipe, being from Wexford, where our fabulous strawberries are currently in season, I really wanted to include them. Wexford strawberries are simply the best!
Strawberry & Banana Cake topped with Lemon Curd
4 Tbsp Honey
1 Cup Cashew Nuts
1 1/2 Cups Spelt Flour
2 Large Free Range Eggs
3/4 Cup Coconut Oil, melted
1 1/2 Cups Chopped Strawberries
1 Tsp Ground Cinnamon
2 Tsp Vanilla Extract
1 Tsp Baking Soda
1/2 Cup Full Fat Cream Cheese
2 Tbsp Melted Butter
Preheat the oven to 160C, grease and line a tin, I used an 8″ cake tin.
Add everything except the strawberries to a food processor and process until smooth. Fold in the strawberries gently.
Pour the batter into your cake tin and bake for 40-50 minutes, or until a skewer comes out clean.
Leave the cake to cool in the tin before transferring to a plate.
To make the cream, combine the melted butter and cream cheese and whisk until creamy, spread on top of the cake.
Then add the lemon curd. I garnished it with another mouth watering Wexford strawberry, sliced.
The end result was delicious; a dense, nutty cake that was very moist due to addition of the strawberries. The combination of cream cheese frosting and lemon curd on the top was beautiful. Definitely a cake I would make again.