Posted at 16:53h
It has been a frozen February. The air has a biting iciness to it and it has sent me straight into the arms of my kitchen for some warmth and goodness. It’s been six months since my last post—I have been in lack of inspiration. Probably because I’m on a complex gluten-free, dairy-free and egg-free diet which has limited me tremendously, but with time I have grown accustomed to it, and I have found my ways to culinary satisfaction.
Vanilla strawberry cake has been a long-time favorite of mine. It has the ability to transport me back to my childhood, specifically to the mornings following my birthday when all I had for breakfast was strawberry cake. I remember savoring every slice as I watched the cake diminish in size at the back of the refrigerator.