Keto Strawberry fields forever – A spring celebrating cake
Keto Strawberry fields forever will tell a story about the specific time of the year. You know when the spring is just around the corner, but it’s still cold. During the February and early March we are stealing the rays of sun and dreaming of summer. In the northern hemisphere, it could be the worst days of winter! However, in Ketonia, the land of healthy and brave people, there are some steaming ideas about Keto cakes which celebrate the upcoming spring! You know those times when we have all sorts of Keto friendly vegetables and berries available to us without the boring defrosting procedure. Fresh, juicy and just perfect – seasonal! Well, it’s that time of the year!
Greek Goes Keto storytelling style
Keto strawberry inspiration is not something new to Keto foodies. However, we are Greek Goes Keto and we cannot just write a recipe. We also cannot just talk about macros, ingredients and baking time! It might be so typical of us, but we have to sprinkle some Greek mythology here and there, don’t we!? This time we’ll talk about spring, the time when first strawberries appear and the time when we all get away from the typical winter blues.
The story of Persephone
Persephone (Greek Περσεφόνη, Persephónē) in out mythology was the beautiful Queen of the underworld. She was a daughter of Zeus and Demeter. She was also known as the Kora (Greek κόρη = “daughter”), which related to her and her mother’s affection. Persephone in Roman mythology is known as Proserpina.
Persephone was beyond beautiful, as the myth says! She lived away from the other Olympian gods. Hermes, Ares, Apollo, and Hephaestus competed for her affection, but Demetra refused all their gifts and hid her daughter away from the society of the Olympians. Persephone lived a peaceful life.
One day, she was fluttering over the fields with nymphs (or, according to Homer’s hymns with Athena and Artemis). Suddenly, Hades broke the ground and came out of the underworld. He grabbed Persephone and disappeared with her in a moment. Demeter heard her daughter’s cry and ran to help, but it was too late! Another myth says that goddess Demeter turned the nymphs into sirens because they did not interfere and save Persephone. After that, Demetra wandered the world for nine days without food and drink in search of her daughter. On the tenth day, Helios (sun god) felt sorry for Demeter and told her where her daughter is hidden!
Hades was madly in love with Persephone and did not want to let her out of the underworld. He married her and gave her a taste of a grain of pomegranate. When someone tasted something from the underworld, they could no longer return to the ground).
The birth of Winter
Demeter then closed herself in her temple in Elefsina and sent the infernal curse to the whole world, causing great disasters for both humans and gods. People have begged Zeus and other gods to do something!
Zeus was not able to bring her back because she ate the pomegranate seeds from the underworld. He then sent Hermes to negotiate with Hades. Hermes, the mighty negotiator actually made a deal that gives the explanation of season changing in Greece! It was determined that Persephone will live in the underworld with Hades for a third of the year and the rest of the year, she will return on earth. This is why in Greece, from April to late October, it feels like one long summer!
So, when winter comes, Demeter gives infertility to the land as her daughter then goes to Hades. And when she comes back, Demeter gifts the blossoming spring and fertile summer to humans.
Keto Strawberry fields cake inspiration
I will not hide the fact that the inspiration for Keto strawberry cake came from our wonderful red velvet cupcakes. Yes, just last week we had Valentin’s day and we went totally traditional. In fact, these traditional cupcake baking turned out better than ever before. So, since I noticed first fresh strawberries available, labelled as organic (pricey as Hell, I mean Hades) I couldn’t resist. I checked the label and it was stated they are coming from Spain. These are first fresh strawberries we saw this year, so thank you Spaniards, you obviously have better weather than the rest of Europe in February.
What Beatles have to do with it?
For this particular cake, we did not use any artificial colouring! Yet it turned out nicely pink and red in accents. I remembered that throughout history, a tropical bug was used for red food colouring. Then I just got reminded of Beatles song Strawberry fields forever – and there you go! You can listen to this song while preparing the cake, it will give you a boost in motivation!
Let’s just bake the Keto strawberry fields forever cake 😉
Strawberry Fields Forever Keto Cake
- 200 g (1 cup) butter grass fed, room temperature
- 1/2 tbsp sea salt
- 6 tbsp stevia-erythritol blend sweetener Monk fruit is even better
- 6 large eggs free range, room temperature
- 100 g (3.5 oz) raspberries (blended into pure) you can use frozen
- 2/3 tsp baking soda
- 1 tsp Ceylon cinnamon
- 1 tbsp apple cider vinegar
- 2 tbsp organic cacao powder preferably raw
- 6 tbsp almond flour you can use 4 tbsp coconut flour instead
- 1,5 tbsp psyllium powder
- 500 g (18 oz) mascarpone additives free
- 4 tbsp stevia-erythritol blend sweetener alternatively use 4 micro-scoops of 100% stevia extract
- 50 g raspberries (blended into pure)
- 6 medium fresh strawberries sliced
- 100 g mascarpone
- 1 large strawberry
- 1 tbsp frozen berries of your choice
- Blend 150g raspberries into a pure and set aside. Beat the butter with stevia and salt for at least 10 minutes to get a nice creamy consistency. Now add eggs one by one and keep mixing.
- Mix baking soda with cacao powder and Ceylon cinnamon and add apple cider vinegar. it will foam. Now, add this to the eggs and butter mixture.
- Mix almond flour with psyllium powder and add it to the batter spoon by spoon. Keep beating at high speed. In the end, add 100g raspberry pure.
- Line a 30x20 cm (11x7-inch) baking pan with parchment paper and pour in the batter. Bake at 200ºC (400ºF) for 20 minutes. Let it cool down and then cut it in half.
- Beat mascarpone with a sweetener at high speed and then add 50g raspberry pure. Keep it in the refrigerator until the cake cools down totally.
- Place the first layer of cake on a wide plate then top with the icing. Add slices of strawberries and just a little bit more of the icing so that second layer of cake sticks.
- Add the second layer of cake and cover the whole cake with the rest of the icing. Use a wide sharp knife to spread it nicely.
- Place mascarpone in an icing pipe and decorate the top of the cake. Add some strawberry slices and frozen berries. Let it cool in the refrigerator for at least 4 hours before serving.