Strawberry-Walnut Cakes With Sour Cream And Potato Dough
How about starting your day with a “good-morning-sunshine-not-too-sweet-strawberry-cake” 
? This recipe is perfect for the job and is my second contribution to Nutriferia’s Berrylicious roundup. If you want to participate, you’ve still got time until the 15th.
Ingredients (for 7 cakes)
- • 7 small-medium new potatoes (sweet potatoes would be just perfect for this cake but they’re getting harder to find around here)
- • 3 Tbsp fructose
- • 8 g/ 0.3 oz Bourbon vanilla sugar (you can use 1/4 tsp Bourbon vanilla extract instead)
- • 200 g/ 7 oz/ 1.25 cups bread flour
- • 6 Tbsp honey
- • 3 Tbsp water
- • ½ tsp ground cardamom
- • 1.5 cup organic walnuts (Preferably peeled, chopped and toasted. If you only have untoasted, unpeeled halves, like I did, that’s fine too just follow the directions)
- • 200 ml/ 7 fl oz of fresh, 12% fat sour cream
- • About 15 strawberries
Directions
I only had unpeeled and untoasted walnut halves so I had to toast them in the microwave oven first. Just toss them on the pizza/crisp plate and set the oven on „crisp” for 5 minutes. Let them cool (but not completely) for about 2-3 minutes, then rub toasted walnuts between your palms until you’ve get rid of about 90% peels. Pulse walnuts in a food processor until chopped. If you don’t have a food processor, don’t despair as there’s another way of doing this. Just put the peeled halves in a plastic bag, close it and then pass over it with the rolling pin, pressing down while rolling. Repeat several times then toss them on parchment paper.
Boil the potatoes, mash them with a fork while still warm.
In a large plastic mixing bowl, mix together mashed potatoes, flour, fructose and vanilla sugar. Using your hands form a ball out of the dough. It’s important not to overwork the dough, so keep kneading just until the dough starts to hold together. However, if at this point the dough is too sticky, add some more flour and combine with the dough.
Flour your palms to keep the dough from sticking to your hands. Transfer dough to a floured surface, sprinkle with flour and roll out to 1 cm/ 0.4 inch thick. Using a cookie cutter, cut into 9-10 cm/ 3.5-4 inch diameter disks. Be sure to flour the cookie cutter before using it.
Line the microwave’s pizza/crisp plate with microwave safe silicone-coated parchment paper. Transfer 5 disks to the pizza plate and microwave for 5 minutes on 750 W and 1 minute on „crisp”. Half the baking time for the remaining 2 disks. Let them cool on a wire rack for 2-3 minutes.
In the meantime mix together honey, water and cardamom in a small saucepot over low heat until the honey is melted. Cut the strawberries into halves. Soak the disks in the honey mix, then place over the chopped walnuts. Coat them with walnuts on both sides. If you want more walnuts to stick to the disks, use about 2-3 Tbsp of plain honey without adding more watter to it or just chop your walnuts in smaller pieces. Mix the remaining walnuts with 1-2 Tbsp of honey mix and use them to form a really short wall on the edge of the disks. Pour about 3 tsp of sour cream inside each wall and then tastefully place the strawberry halves on top.
Wow, what an interesting recipe! It’s such a wonderful combination of flavors.
07 June 2008 at 16:47Sold! I’ll take a dozen please!
07 June 2008 at 18:20That looks really good. Nice presentation.
07 June 2008 at 23:26What a unique cake…and without using any eggs or butter! Lovely presentation and thanks for taking the time to participate every single time. See you at the roundup!
08 June 2008 at 09:53Well i woudn’t mind starting my morning with this delicious walnut cake.
08 June 2008 at 10:51Thanks for the info about the beryluious, iam oing tosend it to the event
Beautiful! I love the presentation. Way to use up those in-season strawberries.
08 June 2008 at 12:29These look fantastic! and I love th eflavors in here:) awesome job with the presentation too!:)
08 June 2008 at 18:36Lore, once again, you wow me with new cooking technique and recipe! Gorgeous presentation as well!
08 June 2008 at 23:17Thank you for stopping by my blog and leaving a comment. This led me to your blog and I am wondering where I’ve been all this time:) You have a lovely blog here. I just subscribed to you - would love to read more from your lovely blog.
These cutie cakes looks fantastic! I like the combination of flavors!
09 June 2008 at 04:30gorgeous! i bet the potato gives it a great texture, and the presentation is lovely. i wouldn’t mind waking up to this any day of the week.
09 June 2008 at 04:40Gorgeous! I can’t believe you made it in a microwave. Very unique twist on a strawberry shortcake!
09 June 2008 at 07:29Looks beautiful!
09 June 2008 at 09:46oh lore, you always make me drool in front of my laptop :-)this looks heavenly delicious!! looks like i still have time to come up wiht my own berry recipe
09 June 2008 at 14:25i’m extremely intrigued by this recipe! i don’t think i’ve ever worked with potato dough, which is odd since i’m a huge tater lover. it sounds excellent and unique and i think i’ll go ahead and give it a shot!!
09 June 2008 at 15:12Lore, that picture is stunning!!! And mouthwatering too
09 June 2008 at 16:37Lore, just stunning!! You certainly have me drooling here
Rosie x
09 June 2008 at 16:55Wouw…interesting recipe and your photo make me drooling!
09 June 2008 at 17:42You’ve totally wowed me with this recipe! And I get to eat it for breakfast? You rock!
10 June 2008 at 01:53Oh my goodness–strawberries, sour cream, and potatoes all in the same recipe?? Are you kidding me!? Sounds awesome, and looks beautiful.
11 June 2008 at 00:19Wow,
11 June 2008 at 18:00What a beautiful website you’ve got, just found your from Prudency Pennyise. Love all your beautiful pictures!
Potato dough…what an interesting ingredient! It look so lovely, I wish I could taste it!
11 June 2008 at 19:31What a beautiful presentation. I never heard of a potato dough before but it sounds good.
11 June 2008 at 21:09Totally amazing recipe! Love your cakes!
12 June 2008 at 17:09These look fantastic! The fact tht they are quite different to your run of the mill cakes makes me keen to try them.
20 June 2008 at 15:36I just realised I’ve forgot about this post completely. A belated big thanks for all your nice comments
11 July 2008 at 22:20