The title of this week’s recipe may sound a bit quirky and needs to be explained.
The cake we made is more than a simple cake, it’s a pretext for connecting with our friend Giulia who is currently living in Santiago, Chile. She is a professional photographer and the owner of followingthenorthstar. During this period of quarantine, she baked tons of delicious Italian dishes for her family and amazed us with the stunning pictures of the food she prepared.
Apart from pilfering her the recipe of her strawberry cake (that we made replacing the strawberries with juicy cherries), we got to have a Zoom session to learn the basics of the dark photography from Giulia, by connecting the Chilean capital Santiago with Zurich and Copenhagen. It was so exciting!!!
🍷 Francesca & Marinella🍴
INGREDIENTS for 4 servings:
Ready in about 30 min
- 200 gr all-purpose flour
- 80 gr potato starch
- 100 gr sugar
- 4 eggs
- 100 ml vegetal oil
- 100 gr strawberries or pitted cherries
- 30 gr sliced or slivered almonds
- 10 gr baking powder
- Vanilla extract, to taste
Beat the eggs and the sugar until the cream is of a light yellow color (around 10 minutes). Add vanilla extract, to taste.
Sift the flour with corn starch and baking powder.
Incorporate the oil and the flour mixture to the egg cream, mixing gently from the bottom upward.
Preheat oven to 220 °C.
Pour out the batter into a baking tin [24cm] lined with baking parchment paper.
Wash the strawberries, or pitted cherries, and cut them as you like. Put the slides on the cake together with the slivered almonds. Cook the cake for 25-30 mins. Sprinkle with icing sugar and ENJOY!