Traditionally in Europe this cake is made after breakfast, once you have rounded up all the strawberries in the patch and brought the spoils back inside.
I have adapted the recipe to be gluten-free. I have found that adding almond butter makes a fluffier sponge and that yogurt, sour cream or thickened cream all work great in the recipe, so you can use whatever you have in your fridge.
I was recently very excited to receive an invitation to talk on The Gut-Mind Collective Podcast, with my good friend Merryn in East Gippsland, about having coeliacs disease and the role my kitchen garden played in helping recover.
We’ve been enjoying this quick summer soup, and its the ideal lunch, that warms you up on these cool days we’ve been having. It’s also nutritious, giving us all the vitamins we need through the changing seasons.
A celebration of backyard, balcony, community and window-sill farmers across the country, Grow It Local is a grass roots, purpose-driven mission to get more people growing, sharing and eating locally grown foods. I've registered my patch, and you can too.