Despite the rubbish weather, local and localish strawberries are on the market if you look hard enough, so today here is my dairy free recipe, which makes twelve large cakes in the bigger muffin style cases.
Okay, so these aren't the most healthy snacks for kids, but the occasional treat at parties and summer BBQs won't kill them. You can also add some extra goodness by adding some flax or linseed to the mix (a teaspoon) and being selective in your choice of flour and oils. Most oils will other than olive oil will work in the context of this recipe.
230g of plain flour (+1 teaspoon of bicarbonate of soda)
210g of light brown sugar
300g Strawberries (if choosing to do so, set aside 6 small strawberries for decoration)
150ml of oil
2 tablespoons of poppyseed
1 tablespoon of Balsamic Vinegar
Preheat the oven to 180C. Coarsely chop the strawberries and place in a bowl and mash until soggy with occasional lumps. Beat in the sugar, oil and vinegar, then add the poppy seeds and sieve in the flour and bicarbonate of soda. Mix slowly, making the figure eight with the spoon until combined. Spoon out into twelve muffin cased and bake for 15 minutes. Remove from oven when done and allow to sit in baking tray for a few minutes before setting out on a wire wrack.
Optional topping: Two large table spoons of dairy free spread, mixed with several large tablespoons of icing sugar. I haven't given specifics here as you can make this to personal taste in terms of consistency. Spoon on or use a piping bag to add a generous blob to each cake. Cut your reserved strawberries in half and add to each of the cakes. Finally sprinkle over a few poppy seeds.
Image: Grant Cochrane / FreeDigitalPhotos.net