Oh my gosh it’s finally here!!! I am so thrilled to welcome you to Abra’s Kitchen. Can we talk for a minute about this little home I built? and then I promise we will get to the strawberry almond cake.
The decision to rebrand and say goodbye to Nutritious America was not an easy one. It was something that was first recommended to me by a business coach about 2 years ago and I freaked out. Like ugly freaked out. I loved, with all my heart, the brand that Karen (my former biz partner and still BFF for eva and eva) and I built. When Karen left Nutritious America and we decided to change things up a bit Nutritious America lived on strong and proud. Even still, it always felt like something was missing, something was just not right.
I tried, oh I tried, so hard to make it work. I loved the mission of Nutritious America and I wanted to keep the brand alive and well. But you guys, it wasn’t working. It is so hard to admit when something isn’t working. It is so. damn. hard. It’s also so. damn. hard to give up. I have this Hungarian “never give up” gene, it’s a blessing and a curse.
So I fought hard and held on a little too tight and maybe, just maybe, it took me a bit longer than I would have wanted to take a deeper look at what was the right choice, but eventually I got here.
When I really let this decision sink in it felt right. Completely and utterly right.
Abra’s Kitchen is my new home, the focus here is on food, recipes, cooking tips and tricks, meal planning, and the occasional travel post. I will always have a healthy twist on recipes, I will always focus primarily on plant based recipes, always clean food, always whole food, and always delicious. Strict dietary dogma? Nope, you won’t find that here (says the girl that launches her new food blog with a cake recipe).
The focus is just a bit more, well, focused. Nutritious America was a lot of a lot, Abra’s Kitchen is a lot of food – AMAZING food.
Which brings me to this cake.
I wanted a festive recipe to herald in the launch of Abra’s Kitchen, so the local organic food gods handed me 3 lbs. of strawberries.
What’s a girl to do with 3 lbs. of strawberries but bake a cake.
And a cake I baked. A gluten free, almond flour cake, with fresh strawberries, and whipped coconut cream.
This one is as good as it looks, and trust me I know because I tested it and tasted it 3 times #commitment.
I’m in love with my new site, thank you a million trillion to Sarah over at Snixy Kitchen for all of her love and commitment on this project, she built this site all while juggling her own incredible food blog and a newborn, #superhuman.
So thank you for being here, thank you for reading all the way to the end, thank you for supporting me through this rebrand, and thank you for just being you. Please comment with any feedback or questions or even just to say hi. I would love to hear from you.
So much love and a full strawberry belly,
(p.s. My private nutrition practice isn’t going anywhere, there is currently a wait list to work with me privately but you can find all of that info here: www.abrapappa.com)
- 3 cups almond flour
- 2 tsp baking powder
- ¼ tsp salt
- 8 eggs, separated
- 1¼ cups coconut palm sugar
- 2 tsp almond extract
- pinch of cream of tartar
- 1½ cups strawberries, sliced
- 2 cans full fat coconut milk
- ¼ cup coconut palm sugar
- tons of fresh strawberries, and edible flowers if you so please ;-)
- Preheat oven to 350, prepare two 8-inch cake pans with coconut oil (be sure you have greased both bottom and sides of cake pans)
- In a medium bowl whisk to combine almond flour, baking powder, and salt. Set aside
- In a large bowl beat egg yolks with 1 cup of coconut palm sugar and almond extract. Add almond flour to egg mixture and beat until combined. This will create a very thick batter.
- In a 3rd bowl beat the egg whites to a soft peak, add a pinch of cream of tartar to help stabilize egg whites. Add remaining ¼ cup of coconut palm sugar to egg whites and whip together.
- Fold egg whites into flour mixture ½ cup at a time. It will be stiff at first, but the final result should yield a silky batter.
- Stir strawberries into batter.
- Pour batter into prepared cake pans.
- Bake in center of oven for 25-35 minutes or until toothpick inserted into center comes out clean.
- The cans of coconut cream should be refrigerated for a few hours or overnight. When you open the cans spoon the thick white coconut cream into a bowl, stop when you reach the coconut liquid. Using an electric mixer on medium speed whip the coconut milk until it resembles whipped cream. Slowly add sugar and beat until well combined.
- Taste for sweetness, add more sugar if you prefer it sweeter
- Layer cake, whipped coconut cream, strawberries, cake, whipped coconut cream, strawberries
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