All in a weekend show on CBC Radio Canada, and a strawberry cake

Hello Montral!

Hello everyone,

We arrived late last night. Tired but happy to be back in Montral. Ready for tonight at Chapters Indigo.

Are you coming?

I also realized that I had forgotten to tell you about the delicious strawberry cake I baked right before leaving.

Light like a feather! Springy. Nutritious. Not too sweet, but just right.

Garrett inspired my recipe (and his was inspired from Debisnt it funny how a recipe can evolve?) His cake recipe made me crave to bake a similar cake for breakfast, but with my own touches and tweaks.

So I did.

And we loved it.

And because I had a few slices remaining, I decided to pack them for our road trip yesterday on our way to Montral. And oh oh, I need to tell you how nice that felt when, by five oclock in the afternoon, we stopped for a nibble. We sat around a wooden picnic table by the side of the road. It was sunny and the fresh air did us some good. And so did the cake and fresh strawberries I had packed as well. With tea.

And now we are settled in a lovely B&B. Hanging out for the day. Mostly resting. Tonight is a special time to meet some of you at the bookstore.

And tomorrow morning (Saturday April 21st), I will be on the 8 AM CBC Rad io Show in the All in a weekend show with Sonali Karnick.

I am excited for everything that is happening in Montral.

More on Monday!

But in the meantime, bake the cake and enjoy!

Strawberry, millet, and almond cake with buttermilk recipe

You need:

• 1/2 cup (60 g) almond meal
• 1/2 cup (60 g) millet flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• Pinch of sea salt
• 4.5 tablespoons (60 g) unsalted butter, softened
• 1/3 cup (80 g) blond cane sugar
• 1 vanilla bean, split open and seeds scraped out
• 2 large eggs
• 1/2 cup (120 ml) buttermilk
• 6 ounces (170 g) strawberries, hulled and sliced
• 1 tablespoon confectioners sugar, to serve

Steps:

• Preheat the oven to 400 F and butter and flour a 9-inch cake mold; set aside.
• In a bowl, combine the almond meal, millet flour, baking soda, baking powder, and salt; set aside.
• Beat the butter in a stand mixer until creamy. Add the sugar and vanilla seeds, and beat until smooth and creamy.
• Add the eggs, one at a time, making sure to scrape down the sides and bottom of the bowl while working.
• Add the flour mixture and then the buttermilk, and beat until well incorporated.
• Fold in the strawberries, then pour the batter into the mold.
• Bake the cake for 30 minutes, or until the blade of a sharp knife inserted in the middle comes out dry.
• Let the cake cool for 5 minutes once out of the oven. Release the edge with a knife, if necessary, and then flip the cake onto a wire rack to cool completely.
• When ready to serve, dust with confectioners sugar.

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