I don't have a lot of "food memories" from my childhood. I didn't have a grandmother who taught me her famous pie crust, or a mother who made fresh pasta every week. There wasn't that kind of connection to food, or as far as I can remember. We were average, like most - just trying to feed ourselves well enough.
I do remember Summers though. As I kid, the warmer months could be memorialized by my constant stomach aches from too many plums (we had a tree - ugh, California..) or too many strawberries. My mom would buy huge crates of fruit from some farmstand & I would eat most of it before my sisters even saw it. I'm not sure I ate much else between the months of May-August.
Fruit desserts are my actual favorite to this day. There's something so refreshing & lovely about them in the warmer months, especially when you can't (physically) eat any more fresh fruit. I can still put down almost half a moderately-sized watermelon if I wanted, but for the most part - I bake. Curbs the Summer aches & is much better for sharing with others.
Strawberry Rhubarb Yogurt Cake - Adapted from Cannelle et Vanille (gluten-free)
| This cake can be made with any seasonal fruit - It would be great with Sour Cherries or red currants! |
- 1 cup almond meal or flour
- 3/4 cup brown rice flour
- 3/4 cup sorghum flour
- 1/4 cup arrowroot or tapioca flour
- 1 tablespoon baking powder
- 1 teaspoon sea salt
- 1 cup greek yogurt
- 1 tablespoon lemon juice
- 2 large eggs + 1 egg yolk
- 4oz. rhubarb stalks, cut into 1 inch pieces
- 4 oz. strawberries, chopped
- 2 oz. raspberries
- Zest of 2 lemons
- 1/2 cup + 1 tablespoon turbinado sugar
- 1/4 cup ghee or butter, melted and cooled
Preheat oven to 350 degrees.
In a large mixing bowl, whisk together all flours, baking powder, and salt until well combined. In another mixing bowl, mix together lemon zest & 1/2 cup sugar with your fingers until mixed well & fragrant. Add rhubarb stalks & berries to stir & gently macerate. In a small bowl, stir together lemon juice & yogurt and set aside.
Add eggs, butter and yogurt to whisked flour mixture. Stir until mixed well. At the last minute, mix in berries & rhubarb until well combined.
Grease an 8-inch springform cake pan well. Pour cake batter and spread top evenly with a spatula. Sprinkle remaining sugar over top. Bake for 40-50 minutes until a toothpick poked into the center comes out clean & the edges are golden brown. Let cool for 25 minutes before removing from pan.