• 7 small-medium new potatoes (sweet potatoes would be just perfect for this cake but they're getting harder to find around here)
• 3 Tbsp fructose
• 8 g/ 0.3 oz Bourbon vanilla sugar (you can use 1/4 tsp Bourbon vanilla extract instead)
• 200 g/ 7 oz/ 1.25 cups bread flour
• 6 Tbsp honey
• 3 Tbsp water
• ½ tsp ground cardamom
• 1.5 cup organic walnuts (Preferably peeled, chopped and toasted. If you only have untoasted, unpeeled halves, like I did, that's fine too just follow the directions)
• 200 ml/ 7 fl oz of fresh, 12% fat sour cream
• About 15 strawberries

I only had unpeeled and untoasted walnut halves so I had to toast them in the microwave oven first. Just toss them on the pizza/crisp plate and set the oven on "crisp" for 5 minutes. Let them cool (but not completely) for about 2-3 minutes, then rub toasted walnuts between your palms until you've get rid of about 90% peels. Pulse walnuts in a food processor until chopped. If you don't have a food processor, don't despair as there's another way of doing this. Just put the peeled halves in a plastic bag, close it and then pass over it with the rolling pin, pressing down while rolling. Repeat several times then toss them on parchment paper.

Boil the potatoes, mash them with a fork while still warm.

In a large plastic mixing bowl, mix together mashed potatoes, flour, fructose and vanilla sugar. Using your hands form a ball out of the dough. It's important not to overwork the dough, so keep kneading just until the dough starts to hold together. However, if at this point the dough is too sticky, add some more flour and combine with the dough.

Flour your palms to keep the dough from sticking to your hands. Transfer dough to a floured surface, sprinkle with flour and roll out to 1 cm/ 0.4 inch thick. Using a cookie cutter, cut into 9-10 cm/ 3.5-4 inch diameter disks. Be sure to flour the cookie cutter before using it.

Line the microwave's pizza/crisp plate with microwave safe silicone-coated parchment paper. Transfer 5 disks to the pizza plate and microwave for 5 minutes on 750 W and 1 minute on "crisp". Half the baking time for the remaining 2 disks. Let them cool on a wire rack for 2-3 minutes.

In the meantime mix together honey, water and cardamom in a small saucepot over low heat until the honey is melted. Cut the strawberries into halves. Soak the disks in the honey mix, then place over the chopped walnuts. Coat them with walnuts on both sides. If you want more walnuts to stick to the disks, use about 2-3 Tbsp of plain honey without adding more watter to it or just chop your wanuts in smaller pieces. Mix the remaining walnuts with 1-2 Tbsp of honey mix and use them to form a really short wall on the edge of the disks. Pour about 3 tsp of sour cream inside each wall and then tastefully place the strawberry halves on top.

Servings: 7 cakes

Ready in: 1 hours 0 minutes