I am very excited. Starting tomorrow I will be working in sales for six months. Six months on the road with a new task. So I will be leaving the office temporarily for a new challenge, a new adventure. The job will be quite different from what I am doing now and so I am super excited not having a complete idea of what to expect.

Having good food and eating well on the road will be quite a challenge. But I am optimistic.

Despite the good weather, I have been spending the whole day inside, organising, packing and BAKING. I made two cakes (who is going to eat them?). I developed a recipe for a strawberry saffron cake that I would like to share with you.

We bought a little glas of saffron on the spice market in Istanbul in March and I only used it once I think. So today I used some saffron for the cake base. It gives the cake base a golden yellow colour and a unique taste.

The cake base is not very sweet, because the topping is. I don’t like things too sweet. If you do, you should add some more honey or sugar.

The cake topping is inspired by Swiss Meringue.

So this is a strawberry cake but I think it would also be nice with other berries such as raspberries. I like this time of the year, when a wide range of fresh fruits are available. We had a strawberry smoothie this morning made of strawberries, banana and coconut water – very yummy.

I will go packing now and watching the European football championship final later, cheering for Italy or Spain? I don’t know. Enjoy the rest of your sunday!

For the cake base:

150g rye flour

50g butter

3 eggs

2 tablespoon honey

1 tablespoon baking powder

1 teaspoon saffron

A pinch of salt

For the topping:

250 g whipped cream

2 egg whites

1 tablespoon maple syrup

A dash of fresh lemon juice

About 500g fresh strawberries

A handful of crushed pistachios

Steps:

Preheat oven to 180°C

Combine all the ingredients for the cake base in a bowl and blend until you have a smooth dough

Fill the dough into a greased springform pan

Put in the oven for about 15-20 minutes

Allow the cake base to cool down

For the topping beat the egg whites together with a dash of fresh lemon juice until stiff peaks

Combine the egg white with whipped cream and maple syrup and mix well

Spread the topping on the cake base and then arrange the strawberries on top

Decorate with crushed pistachios and refrigate for at least one hour