My son and I baked this for our #BakeforTeacher initiative that is going on, on our healthy baking community for children, because it is the beautiful month of December and you are able to find fresh strawberries in the market, and the best way to prolong that amazing feeling is by baking a gorgeous cake.
He had a fairly hectic day that day since they were taken for a school picnic early morning and got back late. So I was expecting him to be fairly drained out when I suggested that we bake something for his teacher the same day since the school holidays are about to start.
He was thrilled at the opportunity because he shared that his teacher was telling the class how she was looking forward to the holidays too – she is planning to head over to her parents’ home for Christmas 🙂
So we quickly made this super simple, no-mixer needed , Whole-wheat Bran Strawberry lemon cake and packed it up for him to take it tomorrow
Everything about this delicious tea cake is incredible. And to add to that it has no butter , no refined white sugar or flour. No added essence or flavours.
Just simple ingredients that come together well. And because they are fresh as well as the fact that they complement each other in many ways.
- 1 1/2 cups wholewheat flour
- 1/2 cup bran
- 1 ½ tsp baking powder
- 1 tbsp flavourless oil
- 2 large eggs
- ¼ cup freshly squeezed lemon juice
- 1 cup milk
- 1 ½ cups fresh strawberries, thinly sliced
- 1 cup coconut sugar
Whisk the eggs, oil, milk, lemon juice and coconut sugar together until it becomes light and fluffy. Whisk the ww flour , bran, baking powder. Add the dry mix to the wet mix and fold it in gently.
Add the chopped strawberries in the batter and fold it well.Add some on top. Preheat the oven for 10 minutes, at 170 degrees C.
Add the batter into a prepared baking tin and bake at 170 degrees C for 30-35 minutes or until baked.