The English Post

Strawberry cakes

STRAWBERRY CAKES
Written by Veronica Lavenia

Strawberry cakes are a simple, delicious vegan dessert.

Medjoul dates are the key to this short pastry that does not require oven. They are the most prized variety of dates, ideal for making delicious recipes rich in nutrients. The quantity of dried dates in the preparation of desserts should not exceed the recommended doses as they are rich in sugars.

These precious fruits contain multiple beneficial properties. Rich in carbohydrates, they are an excellent source for rapidly obtaining energy. They contain flavonoids, antioxidant substances known for their anti-inflammatory and anti-infective properties.

They help to regulate the cholesterol level and, thanks to magnesium, help to regulate high blood pressure. The dates are rich in fiber and other useful substances to ensure a good functioning of the intestine. Excellent source of iron, consumed regularly, they counteract anemia. Rich in minerals such as selenium, copper and manganese, they help prevent osteoporosis. Rich in B vitamins, dates counteract cellular aging.

The almond and hazelnut flours, rich in nourishment and taste, make the short pastry tasty and crunchy. Sugar free peach jam is a perfect match with strawberries.

This is a recipe that you can make all year round, alternating with other fresh seasonal fruit.

Strawberry cakes: Ingredients

Makes 4

100 g (3½ oz) almond flour

100 g (3½ oz) toasted hazelnuts flour

50 g (2 oz) Medjoul dates

200 g (7 oz)  peach jam, sugar free

200 g (7 oz) strawberries, washed and dried

 

Strawberry cakes: Method

  1. In a blender, mix the flours with the dates.
  2. Place the mixture into molds for tartlets and let harden in the refrigerator for about 15 minutes.
  3. Bake, in a preheated oven at 180°C (350°F/gas4) for 10 minutes.
  4. Spread the peach jam over the top. Place the strawberries over the layer of jam and serve.
STRAWBERRY CAKES

PH. G. GIUSTOLISI

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About the author

Veronica Lavenia

Veronica, PhD, is an Italian based food writer. Born and raised in Italy, surrounded by the thriving culture and spirit of Sicily, Veronica was a University academic before becoming a food writer. In the context of academic research, she has published essays on the Spanish-American narrative in national and international Academic Journals. As freelance journalist, she wrote about book reviews and tennis. Food was the subject she thought about most so, inspired by family recipes, and valuable Italian culinary heritage, she moved into writing her experiences and studies on the subject.
Sustainability, seasonality and selection of raw materials (as much as possible local, organic and unrefined) are the basis of Veronica’s natural food philosophy.
Cookery author, "Gluten Free from Heaven" magazine contributor, some of her works have appeared in "Vegetarian Living", "Veggie Magazine", "Lifestyle FOOD", "Australian Good Food & Travel Guide" and "Chickpea", among others.