How to combine culinary pleasure and wholefoods? With our strawberry whole grain cake, of course! Because the ripe strawberries are particularly rich in antioxidants* and the freshly ground whole grain flour is full of minerals, vitamins and fiber. The strawberry whole grain cake does not only taste really good, but also contains many important nutrients. Good luck with the baking!
Ingredients of the strawberry whole grain cake
- 230 g whole grain flour (fresh and finely ground with your Salzburg grain mill; works very well with spelt or wheat)
- ½ packet baking powder
- 180 g sugar (date sugar can be used here as an alternative)
- ¼ teaspoon salt
- 250 ml soda water (sparkling)
- 70 ml oil
- 400 g strawberries
- 1 sachet vanilla custard powder
- 400 ml milk or plant based milk (works very well with soy drink)
- 30 g sugar (or an alternative sweetener)
First preheat the oven to 180°C top and bottom heat and grease a round baking pan (springform, Ø 26 cm). In a bowl, mix the dry ingredients, i.e. the whole grain flour, the baking powder, the sugar and the salt, and then add the soda water and the oil. Mix the ingredients (not too long) until a homogeneous mass and pour into the pan. Bake the dough for about 30-35 minutes. Let the baked whole grain cake cool completely.
In the meantime, wash the strawberries, remove the stalk and cut them in half. Dissolve the vanilla custard powder in about 6 tablespoons of milk or plant based milk in a separate container and stir until smooth. Then bring the milk or plant based milk to a boil in a saucepan and add the custard powder, stirring constantly and removing the saucepan from the heat after another minute. Spread the custard on the already cooled whole grain cake so that the whole cake is covered. Then spread the strawberries on top. Let the strawberry whole grain cake cool a bit more and then enjoy!