I did go strawberry picking on Monday, and then proceeded to eat almost 2 full quarts in 2 days, so my stomach is punishing me for it. But I couldn’t help it! The strawberries were so good. Perfectly ripe, juicy, sweet and in my refrigerator. I was probably the only person this spring who didn’t mind all the rain we were getting. The combination of cool rainy days and then warm sun filled ones make for some spectacular strawberries.
Joe was once again happy that he didn’t have to accompany me on this agricultural adventure. And I was glad that my raincloud of practicality was not following me around, it allowed me to pick almost 12 pounds of strawberries and an additional 2 pounds of fresh peas. When I came home I could hardly wait to start eating the berries, but I managed to contain myself until after dinner.
While this bakes, it makes the whole house smell exactly the way freshly made cake should smell. It is what candles and air fresheners try to achieve. The cake itself is dense and moist, with a large crumb. It works very well with mounds of sliced strawberries over it.
1 ¼ cups sugar
1 tsp. vanilla
1 2/3 cups white whole wheat flour
2 tsp. baking powder
Pinch of salt
2/3 cup chopped hazelnuts
Press the batter evenly into the spring form pan, and smooth the top. Sprinkle with the chopped hazelnuts.
Bake for 35-45 minutes, or until the cake is set and it has pulled away from the sides of the pan. If the cake is browning too quickly, cover loosely with aluminum foil midway through.