Strawberry Almond Flour Cake with Goat’s Milk Caramel

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Photo credit: Calley Hastings

We’ve found our new favorite summer recipe! The Strawberry Almond Flour Cake adapted from King Arthur Flour. The best part of this cake is that you can use caramel two ways. Make homemade whipped cream using caramel as a sweetener then drizzle caramel on top of the cake before serving. Follow the original recipe and then make our whipped cream recipe below. Note if you want a two layer cake as shown in the photo double the King Arthur recipe.

Ingredients

2 cups heavy cream

1/4 cup Fat Toad Farm goat’s milk caramel

1 teaspoon vanilla extract

In a stand-up mixer whip heavy cream until soft peaks form. Add caramel and vanilla and whip for 10 more seconds until fully incorporated. Spread whipped cream on first layer of cake. Place second cake on top and spread on top layer. Top with fresh berries and drizzle with caramel.

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Fat Toad Farm wins Silver sofi Award for Maple Caramel

Since 1972, the sofi Awards have helped the Specialty Food Association advance culinary excellence and creativity worldwide by recognizing the outstanding work of its members. The 2016 honorees were chosen from 3,200 entries by a national panel of culinary experts in a blind tasting. The sofi honorees serve as ambassadors for the industry and represent the best of what specialty food has to offer. We are honored to be among this recognized crowd for our Vermont Maple Goat’s Milk Caramel. Learn more about our collaboration with Cold Hollow Cider Mill to develop this classic Vermont twist on a traditional Mexican confection.

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