It’s always a good day when we’re making cake, and this strawberry honey tea cake is one of my new favorites. It’s easy and wholesome (the cake is made with just almond flour and is sweetened with honey), and it gets topped with juicy roasted strawberries. The juices from the berries soak into the cake, creating an incredible flavor and texture.
Happy Friday, friends!
Tomorrow is the first day of June—the *unofficial* first day of summer!!
And, whoa.
All spring long we’ve been exploring the value of streamlining and simplifying, not only in the kitchen, but also in life. My last essay (which accompanied these crispy lamb and rice bowls) was about how all this simplifying has left me feeling more spacious and still. However, here we are are about to enter June, and all of a sudden shit is getting busy.
Is June crazy for you too? Next week I have the first photo shoot for my new cookbook, which is happening at my house and which I’m producing (which means my house will be completely taken over as we make and photograph half of the recipes in the book!). My first round of book edits is also due (it’s a process I love, but it takes a ton of time), my daughter is graduating eighth grade (with all the activities that surround it), family is visiting, and we’re embarking on a small house renovation.
To be clear, this is all good stuff. And, it’s also a lot.
Last week I started to feel the pull of overwhelm sucking me in. I woke up at 4am and couldn’t fall back asleep. My mind started to spin in circles. There’s so much to do! I eventually got up and padded downstairs and wrapped myself in a blanket on the couch. It took a while to calm the whirling of my mind, but I finally rooted into the solidity of my body and into the quiet of my heart. And then I heard, “You’ve been training for this.”
Of course. All the simplifying and streamlining that we’ve been doing over the past couple of months has been preparing me for times like this when life swells up like a giant wave, about to come crashing down. In the past I would have tried to control the wave, falling back into a pattern of stress, overwhelm and perfectionism (controlling every detail was my way of avoiding failure). But, as we all know, there’s no containing a wave. While a certain amount of planning and preparation is valuable and necessary, when we try to micromanage the future, we end up burnt out and stressed.
Life ebbs and flows in a constant, never-ending cycle. Maybe for you June looks super chill (you might even reading this on a beach with a daiquiri in hand!). Regardless, we practice simplifying and streamlining so that when the wave swells again, which it will, we’ll be ready. We’ll already know how to let go of what we don’t need, to say no, to limit distractions, and to streamline our days and meals. We nourish ourselves during times of lesser activity so when life gets crazy we’re fortified, with tools in place to stay grounded and strong.
In the kitchen
This month, we’ll continue the theme of simplifying and streamlining in the kitchen, but we’ll also nourish ourselves deliciously. Because when life gets busy, I think it’s more important than ever to eat well, not just from a health standpoint, but from an emotional standpoint. We need meals that will provide wholesome nourishment so that we can face all that we need to do, but also dishes that will bring us comfort and joy. Small moments of pleasure, beauty and connection bring us back home to ourselves.
This week, my invitation is to take stock of where you’re at, right now. What does June look like for you? If it’s going to be slow and easy, can you practice the art of simplifying and sitting in stillness? If it looks chaotic or busy, are there things you can streamline, trusting that when you flow with life, as opposed to trying to control it, you will find more ease? What meals will help you find a steady footing? Are there ways you can stock your pantry or freezer, so that when those busy days show up, you’ll be ready?
For me, this looks like having good quality canned tuna on hand for tuna melts and throw-together nicoise salads. I’ve loaded up on canned beans, pasta, frozen rice, frozen peas, and ground meats (which we can make into burgers and tacos), frozen falafel, store-bought hummus, and pesto. I make sure we have plenty of fresh fruit for quick snacks, and if I’m feeling ambitious, I’ll cut up a bunch of carrots and bell peppers on the weekend (no promises there). Also, I’ll spend a bit of time baking on the weekend, because, for me, baking is grounding, and it leaves me with something special to nibble on during busy weeks.
This strawberry honey tea cake is on the top of my list, as it tastes even better with time, meaning you can make it over the weekend and savor the leftovers during the week. A slice of cake, eaten on a Tuesday afternoon as an intentional pause during a busy week, feels like the sweetest of gifts—a moment of reprieve and pleasure to fuel us (physically and emotionally) for what’s to come. ❤️
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Next week
In an effort to follow my own advice and streamline my schedule, there won’t be a newsletter or podcast episode next week so that I can be fully present for my cookbook shoot. However, I’ll back on June 11th with a new podcast episode, so stay tuned!!
Strawberry Honey Tea Cake (Grain Free)
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This is my very favorite kind of cake—it’s simple, rustic, and wholesome. The recipe was inspired by ’s Olive Oil Cake with Roasted Strawberries, which she mentioned during our podcast conversation.
Similar to a tres leches cake, Giulia pierces the cake all over before topping it with roasted strawberries, allowing the juices to absorb into the cake. I was immediately intrigued and set about creating a gluten-free version using a simple almond cake as the base (loosely adapted from these almond shortcakes), with a topping of juicy, vanilla-spiced baked strawberries.
While the cake itself is barely sweetened (the whole cake uses only 1/4 cup of honey), the jammy strawberries on top lend sweet sparkle. Their juices soak into the cake, giving it an incredible flavor and velvety texture. It’s become an instant family favorite, and I hope you’ll love it too.
You can download a PDF of the full recipe here (I’ve also included text and JPEG versions of the recipe below):
Recipe tips:
It’s best to use a light colored cake pan, as a dark pan could cause the edges of the cake to darken too quickly (just keep your eyes on it).
If you don’t have an 8-inch round cake pan you can use an 8x8 inch square baking dish.
As always, I highly suggest weighing the almond flour, which is more accurate than using measuring cups. An inexpensive kitchen scale is one of my can’t-live-without kitchen tools.
Vanilla paste is one of my secret ingredients when baking, as it lends a richer flavor than extract but is far cheaper than fresh vanilla beans.
Watch the cake come together in this video:
Please let me know if you have any questions! ❤️
I’ll be back on June 11th, but in the meantime, remember to nourish yourself with intention and love.
xo, Nicki
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Strawberry Honey Tea Cake (Grain Free)
This is my favorite kind of cake—simple, rustic, and wholesome. The cake base is made with just almond flour, and it gets topped with vanilla-spiced baked strawberries. While the cake itself is barely sweetened (the whole cake uses only 1/4 cup of honey), the jammy strawberries on top lend sweet sparkle. The cake is pierced all over before adding the strawberries, allowing their juices to seep into the cake, creating a delicious flavor and velvety crumb. It’s perfect for snacking (or for brunch), or you can dress it up for dessert with a dollop of whipped cream or a scoop of ice cream. The flavor and texture get even better with time, so I suggest making the cake early in the day or the day before (if making it the day before, let it cool completely then cover it with a large bowl or dome and refrigerate). For a dairy-free version, use vegan butter.
Makes: 1 8-inch cake | Prep time: 20 minutes | Cooking time: 25 minutes for the cake and 45 minutes for the strawberries | Gluten-free, Dairy-Free Option
Cooking spray or butter, for pan
1 pound strawberries
1/4 cup plus 2 tablespoons honey, divided
2 teaspoons fresh lemon juice, divided
2 teaspoons vanilla paste, divided
1/4 teaspoon plus pinch fine sea salt, divided
2 cups (220 grams) almond flour
1/2 teaspoon baking soda
2 large eggs1/2 teaspoon almond extract
4 tablespoons unsalted butter (or vegan butter), melted and cooled slightly
For serving (optional)
Whipped cream, coconut whipped cream, or vanilla ice cream
Preheat the oven to 350˚F (175˚C). Spray an 8-inch round cake pan with cooking spray or rub it with butter. Line the bottom with a piece of parchment paper.
Hull the strawberries and cut them lengthwise into quarters (if they’re small, cut them in half). Place the strawberries in an 8x8-inch baking dish and add 2 tablespoons of honey, 1 teaspoon of lemon juice, 1/2 teaspoon of vanilla paste, and a pinch of salt. Stir to combine.
In a large bowl, whisk together the almond flour, baking soda and 1/4 teaspoon of salt. If the almond flour is clumpy, break up the clumps with your fingers, then whisk again.
In a small bowl, combine the eggs, 1/4 cup of honey, 1 teaspoon of lemon juice, 1 1/2 teaspoons of vanilla paste, and the almond extract. Whisk until the honey is dissolved and the mixture is smooth. Whisk in the melted butter. Pour the wet ingredients into the bowl with the dry ingredients, and stir with a rubber spatula until fully incorporated.
Scrape the cake batter into the prepared pan and spread it in an even layer (it will be rather thick—a small off-set spatula works well for this). Pluck out about 10-12 of the strawberries from the dish and arrange them over the top of the cake.
Slide the cake and the dish of strawberries into the oven. Bake the cake until it’s golden on top (the edges will be darker) and feels firm when gently pressed (a toothpick inserted in the center should come out clean), about 22-25 minutes. Bake the strawberries until they’re bubbling, tender and juicy, 45 minutes.
When the cake comes out of the oven transfer the pan to a rack and let it cool for 10 minutes. Run a thin knife or small off-set spatula along the edges of the pan, then invert the cake onto the cooking rack, right side up. Let the cake cool while the strawberries continue to bake.
Once the strawberries come out of the oven, carefully transfer the cake to a serving plate or platter. Using a toothpick or skewer, pierce the cake all over on top, then spoon the hot strawberries and their juices evenly over top (try to drizzle the juices evenly over the cake). It might seem like a lot of juice, but use it all.
Let the cake cool completely (this is really important for the texture and flavor—the cake tastes even better with time). Do Ahead: The cake can sit out at room temperature for up to 8 hours, or it can be refrigerated in an airtight container (or under a cake dome or large bowl) for up to 2 days.
Cut the cake into wedges and serve them on their own or with a dollop of whipped cream or a scoop of ice cream.
I love this kind of simple and wholesome cake, it’s my absolute fav and on repeat in our home right now!! 🍓
Made this tonight with local berries. So yummy. My husband said to thank you for the recipe! 😄