The entire day has been quite tiresome, especially because I could not figure out for the longest time why I was hungry almost 3h after lunch (usually I can go on for about 5 to 6h!). Then I realized it was the brown rice (healthy but not quite enough- you see I have abig appetite!). Anyway after we shopped for a few things at local grocer, we ate at Qdoba (this was at 6:30PM- both of us could not withstand the hunger pang anymore). So why I am telling you this story- I have no idea!
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon fine salt
- 4 tablespoons unsalted butter, melted
- 1 large egg, beaten
- 1/2 cup whole milk
- 1 teaspoon pure vanilla extract
- 1- 1 1/2 tsp grated nutmeg
- 1 tsp cinnamon powder
Strawberries and Cream:
- 2 cups strawberries
- 1 tablespoon granulated sugar
- 1 cup heavy cream
- 1 tablespoon confectioners’ sugar
- 1/2 teaspoon pure vanilla extract
- 1 1/2 tsp rose extract
- 4 tbsp cottage cheese mixed with about 1 tbsp confectioner’s sugar
For the cake: Preheat the oven to 375 degrees F. Butter an 8-inch round cake pan, line it with parchment paper, butter the paper, and dust the pan lightly with flour (I ditched the parchment!)
Whisk the flour with the granulated sugar, baking powder, cinnamon, nutmeg and salt in a medium bowl. Lightly whisk in the butter, egg, milk, and vanilla, just until smooth. Pour the batter into the prepared cake pan and bake until a toothpick inserted in the center comes out clean, about 25 minutes. Cool on a rack for 10 minutes, then turn it out of the pan, flip upright, and cool completely on the rack. (Yeah do not try to cut the cake while it even warm- I did that and my cake right now is all broken and out of shape, luckily I got a small good portion where I could slice the cake)
For the strawberries and cream: Set aside 1 pint of the best-looking whole berries for topping the cake. Hull and thinly slice the rest of the berries and toss with the granulated sugar. Set aside. Whip the cream with the confectioners’ sugar, vanilla and rose extract to soft peaks. Refrigerate until ready to use.
To assemble the cake: Cut the cake in half horizontally with a serrated knife. Place the bottom layer cut side up on a cake stand or serving plate. Drizzle the juices from the sliced berries over the cut sides of both halves. Fold a couple tablespoons of the cottage cheese, add the sliced berries and top with whipped cream (This is the bottom layer). Top with the other piece of cake, cut side down. Spread the remaining whipped cream on the top of the cake and top the cake with the whole berries.
This cake goes to Meeta’s MM:Spring cake series