Despite the unusual late season snows Denver seems to have finally accepted that it is spring. After a morning of yard sales with Alder (he is on a search for a skateboard) and an afternoon in the garden all I wanted to do was welcome the Spring with a little bit of a feast.
Spinach Bacon Brie Bruchetta
Salmon with Dijon Dill Sauce
with pan fried capers
Strawberry Everyday Cake
Strawberry Everyday Cake: (vaguely based on this Smitten Kitchen cake)
1 cup of white flour
1/2 teaspoon of baking soda
1/2 teaspoon of baking powder
a pinch of salt
1/2 stick of unsalted butter
1/2 cup of sugar (I use evaporated cane juice is less sweet) plus
4 2 tablespoons separate.
2 cups of strawberries cut small
1 tablespoon of lemon zest
1 teaspoon vanilla extract
1/4 cup of milk
Preheat oven to 400
Tuck a piece of parchment paper into a 8 inch round pan.
Mix cut and rinsed strawberries with 2 tbl of sugar, set aside [note: if the strawberries are fresh forgo the sugar].
In a separate bowl mix together flour, baking soda, baking powder, and salt.
Beat sugar and butter until light and fluffy.
Add vanilla and lemon zest and mix until incorporated.
Beat in egg well.
Add milk and dry ingredients beating until smooth.
Add strawberries and liquid to batter and mix for a minute.
Pour into pan.
Bake for for approximately 20 minutes, but start checking at 10 minutes.
Bake until poking a chopstick comes out clear.
Let cool in pan (for a gooey cake) or on cooling rack.