‘Strawberrify’ Your Cakes

 

MY TOP TIP FOR MAKING YOUR SOURDOUGH CAKE INCREDIBLY BEAUTIFUL AND FULL OF POLYPHENOLS

When I make a sourdough cake, like this gorgeous Pain de Mie, there is a simple step I take to maximise pleasure and polyphenols at the same time: ‘strawberrify’ it! You can transform your sourdough cake into a delightful and nutritious treat by incorporating strawberries. Here’s how to do it:

Pop strawberries on the top of your cake before baking. The berries will become delightfully squidgy and collapse during baking due to their water content.

While the cake is still warm, dollop small spoonfuls of fruit compote on top, then allow to cool. Reserve some of the strawberries in the punnet to pop into the holes left by the sunken strawberries.

To maximise nutritional value there are other toppings that can be added to a sourdough cake recipe. In this particular version I’ve topped the cake with pistachios, as they have been shown to benefit our cholesterol health. The resulting cake is not only beautiful, but full of polyphenols

Go Organic
If you can find organic strawberries, even better. Many strawberry growers use pesticides, so organic is preferred. If you can’t get organic, make sure to wash the berries thoroughly.

Try Other Berries
You can also do this with other seasonal berries. Blackberries and blueberries are high in polyphenols, which produce antioxidant activity in our bodies.

When you ‘strawberrify’ your sourdough cake you create something beautiful to the eye that will deliver enhanced nutritional value to your body.