Strawberry 'Donut' Cakes
April 29, 2013
i've never considered myself a food blogger and actually – never even really considered myself much of a 'blogger' either. my blog started as a place for me to save things that inspired me but since pinterest came along, i've been using this space to document my favorite things like travel, design, photography and yes, food! last week someone called me a 'food blogger' and it made me chuckle inside. im so thankful to have readers on my little space on the web. being able to share my adventures and reading your comments make me smile. so i've been wondering, what is your favorite thing to read on my blog?
and now... some strawberry 'donut' cakes – i called them donut cakes because it's not really a doughnut and more of a cake in a doughnut shape!
STRAWBERRY DONUT CAKES adapted from the urban poser
2 1/2 cups blanched almond flour sifted
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup diced strawberries
6 tablespoons honey
1/4 cup coconut oil, softened or liquid
1 tablespoon vanilla
1 teaspoon lemon juice
3 whole large room temp eggs (separated)
strawberry coconut glaze ingredients:
1/3 cup warmed coconut butter
2 tablespoons honey
2 tablespoons lemon juice
1/2 cup of crushed freeze dried strawberries
filtered water as needed:
1. preheat oven for 350º
2. in a large bowl combine all dry ingredients – almond flour, baking soda and salt.
3. in another bowl combine honey, coconut oil, vanilla, lemon, and egg yolks.
4. mix the two bowls you’ve mixed above until well combined.
5. beat egg whites until nice soft peaks form. fold the egg whites and diced strawberries with the rest of the batter until no egg whites are visible, but do not overmix.
6. grease your donut pan and then fill each donut mold about 3/4 full – about two large tablespoons for the mold i used.
7. bake for 18 mins or until just firm to the touch. remove from pan and allow donuts to cool on wire rack.
1. in a small bowl mix coconut butter and honey into a thick paste
2. then mix in lemon and the crushed freeze dried strawberries.
3. you can begin to add 1 teaspoon of warm water to your mixture until its smooth and creamy – if you over add you can add more coconut butter.
4. glaze donuts once they are completely cooled – once you’ve finished glazing pop them into the freezer so the glaze will firm up.
PHOTOS BY JENNIFER CHONG