Strawberry Buttermilk Cake and pleasure in simple food..

There is something alluring about a 90 degree profile shot, don't you think?! The portrait offers a glimpse, arousing curiosity of the complete, thereby keeping the viewer interested in the image.

It can make a statement bringing out the powerful persona of the subject itself, like here, or put in focus the soft warmth of the subject, like here.

And, this Strawberry Buttermilk Cake, which, is our subject for the day. Such a simple, no fuss cake that belies the depth of flavor in each bite and the happiness that it can bring. Makes me forget the eccentricities of the day and lets me just relax and savour each bite juiced up with plump, ripe, sweet Spring strawberries.

Yes, I think the profile is the best way to capture its charm!

For the moment, weekend life has relapsed into comfort.. Comfort of good friends catching up, trying new things to do in NYC, making plans for the hopefully-incumbent warmer weather and dining on, bowling, silly girly chatter and so forth..

Somehow, it fills up the regretably short weekends and I have not really had time to cook or bake elaborate stuff. So, we have been enjoying simple meals that don't take a lot of time, like this South Indian stew, salads, breakfasts for dinner... We play monopoly... I usually win. I like that.. :)

In between, I managed this simple sweet bite. If you have noticed, there has not been too many sweet posts this year. No, not a healthy drive.. I believe in eating everything moderation. It's just that, I have not tried a whole lot of new stuff but this one needed a mention now...

This one is a great coffee/tea cake. I made it not too sweet which made sure that it did not overwhelm the flavor of sweet milk but in an incomprehensible way, accentuates it!

So, have a great week, everyone! One day this week, make it better by enjoying a slice of this cake, or sharing it wihth


Strawberry Buttermilk Cake
(Inspired by Gourmet)

Yield: one 8 inch cake
Prep time: 15 min
Cook Time: 20 - 25 min
Total time: 40 min

1 cup flour
4.5 T butter, softened
1/2 cup sugar + 2 T sugar for the meringue
1/2 tsp lemon zest
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp vanilla paste
2 egg yolks
1 egg white
1/2 cup well-shaken buttermilk
1/4 tsp salt
chopped fresh strawberries, handful or as you like

Preheat oven to 400°F. Butter and flour a 8 inch round cake pan. Mix the dry ingredients together. Cream together butter and 1/2 cup of sugar until pale and fluffy, about 2 minutes, then beat in vanilla.

Add the egg yolks and beat well. At low speed, mix in flour mixture in 3 batches, alternating with buttermilk, mixing until just combined. Set aside and whip the egg whites till frothy. Gently drizzle in the sugar and continue whipping until the meringue holds stiff peaks.

Fold about a 1/3 of the meringue into the batter to loosen it. Gently fold the remaining whites just until you no longer see any white streaks, about 25 strokes. Spoon batter into cake pan, smoothing top.

Scatter strawberry pieces over the top. Bake for about 20-25 minutes, until cake is golden and a wooden pick inserted into center comes out clean. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more.

Serve with fresh sweetened yogurt for dessert or mint tea.