Camping strawberry cake recipe
This cake is something of an oddball, with a texture that falls somewhere between a cake and a bar that’s nice for cutting and eating in hand-held wedges. It’s chewy yet light, dotted with soft strawberries like tiny bites of pie, and disappears in a flash as soon as it is cool enough to eat. You could also make this with chopped peaches instead of strawberries.
Note this recipe is specifically for cooking on a campfire and you will need a 25cm/10inch cast iron pot (Dutch oven).
Ingredients
- 125 g flour
- 0.5 tsp baking soda
- 1 tsp cinnamon
- 1 x quarter tsp salt
- 60 ml vegetable oil or olive oil
- 200 g sugar
- 1 egg
- 340 g strawberries, hulled and quartered
- 4.4 oz flour
- 0.5 tsp baking soda
- 1 tsp cinnamon
- 1 x quarter tsp salt
- 2.1 fl oz vegetable oil or olive oil
- 7.1 oz sugar
- 1 egg
- 12 oz strawberries, hulled and quartered
- 4.4 oz flour
- 0.5 tsp baking soda
- 1 tsp cinnamon
- 1 x quarter tsp salt
- 0.3 cup vegetable oil or olive oil
- 7.1 oz sugar
- 1 egg
- 12 oz strawberries, hulled and quartered
Details
- Cuisine: American
- Recipe Type: Cake
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 20 mins
- Serves: 6
Step-by-step
- In a medium bowl mix together the flour, baking soda, cinnamon and salt. This can be done ahead of time at home and transported to your campsite in a sealed container labelled with the recipe name.
- In a bowl, whisk together the vegetable or olive oil and sugar, then add the egg and whisk until smooth. Stir in the flour mixture just until incorporated, making a thick batter. Fold in the strawberries.
- Butter a 25cm (10inch) cast iron pot or line the pot with parchment paper. Spread the cake dough into the pot.
- Cover the pot with its lid and either place it on a grate over coals or create a ring of coals on a heat-resistant surface and set the pot directly on top. Shovel more coals onto the top of the pot.
- Allow the cake to bake until a tester inserted into it comes out clean, around 20 minutes. You will have to add new hot coals to the lid and bottom 1-2 times during this baking time.
- When the cake is done, carefully take it off the heat, remove the lid, and allow it to cool for a bit before serving.
This recipe is from The Family Camp Cookbook by Emily Vikre, £18.99, Harvard Common Press.
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