A burst of colour and flavour is what we crave from summer’s bounty. The plant-forward and pescatarian fare in Diala’s Kitchen by blogger Diala Canelo deliver, and are easy to prep, leaving you time to savour the season.


Photography: Diala Canelo



  • 1 1⁄2 cups cake flour
  • 1 tsp baking powder
  • 1⁄2  tsp sea salt
  • 1⁄2  cup unsalted butter (1 stick), at room temperature
  • 1 cup + 2 tbsp granulated sugar
  • 5 eggs, at room temperature
  • 1 1⁄2 tsp pure vanilla extract

Tres Leches Sauce

Maple Whipped Cream


Position a rack in the middle of the oven. Preheat the oven to 350°F. Butter a 13-×-9-inch baking pan.


In a medium bowl, whisk together the flour, baking powder and salt.

Using an electric mixer, beat the butter in a large bowl on medium speed until smooth and creamy, about 1 minute. Turn the mixer down to low speed and gradually add the sugar, then mix for 1 minute. Stop to scrape down the sides of the bowl if needed.

Add the eggs one at a time, mixing until well blended after each addition. Mix in the vanilla. Add the flour mixture in 3 additions, mixing after each addition just until combined.

Scrape the batter into the prepared pan and spread it evenly. It will appear to be a very small amount of batter, but it rises while baking. Bake until the cake is light golden and a toothpick inserted in the centre comes out clean, 22 to 24 minutes.

Transfer the pan to a rack and let cool for 30 minutes. Using a fork, poke holes all over the top of the cake, then cool completely. Tres Leches Sauce In a 4-cup measuring cup or a medium bowl with a spout, whisk together the coconut milk, condensed milk, evaporated milk and vanilla. Slowly pour the sauce over the cake. Cover the pan with plastic wrap and refrigerate the cake for at least 6 hours or overnight. The sauce absorbs better if the cake soaks overnight.

Maple Whipped Cream

Just before serving, using an electric mixer, beat the cream, maple syrup and vanilla in a large bowl on high speed until stiff peaks form. Spread the whipped cream over the cake. Top the cake with sliced strawberries and serve. Store the cake, covered with plastic wrap, in the fridge for up to 4 days.

Makes 1 cake, serves 12.

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