Welcome to our blog! Today, we’re sharing a delightful Strawberry Almond Cake recipe that blends the nutty richness of almond with the sweetness of fresh strawberries. This cake is perfect for any occasion, from afternoon tea to a special dessert after dinner. Let’s dive into the details and create this delicious treat!
Ingredients
- ¾ cup butter, room temperature
- 2 eggs
- 1 ¼ cup granulated sugar
- 2 teaspoons lemon zest
- 2 teaspoons almond extract
- 1 teaspoon vanilla extract
- 1 1/3 cups all-purpose flour
- ⅔ cup almond flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 heaping cup fresh strawberries, thinly sliced
- ⅓ cup slivered almonds
Instructions
Preparing the Cake:
- Preheat your oven: Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.
- Cream butter and sugar: In a large bowl, cream together the butter and granulated sugar until light and fluffy.
- Add eggs and extracts: Beat in the eggs, one at a time, until well combined. Add the lemon zest, almond extract, and vanilla extract. Mix well.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, and salt.
- Mix wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Assembling the Cake:
- Prepare the pan: Pour the batter into the prepared cake pan, spreading it evenly with a spatula.
- Arrange strawberries and almonds: Arrange the thinly sliced strawberries over the top of the batter. Sprinkle the slivered almonds evenly over the strawberries.
Baking the Cake:
- Bake: Place the cake pan in the preheated oven and bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool: Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
Serving:
- Slice and serve: Once cooled, slice the cake and serve it on its own or with a dollop of whipped cream or vanilla ice cream.
Cooking Notes
- Almond Flour: Almond flour adds a nutty flavor and moist texture to the cake. Make sure to use finely ground almond flour for the best results.
- Strawberries: Use fresh strawberries for the best flavor. You can also substitute with other berries like raspberries or blueberries.
- Almond Extract: Almond extract enhances the almond flavor in the cake. Adjust the amount to your preference for a stronger or milder almond taste.
- Baking Time: Oven temperatures may vary, so check the cake starting at 40 minutes. The cake is done when it springs back lightly to the touch and a toothpick inserted into the center comes out clean.
Variations
Gluten-Free Strawberry Almond Cake:
For a gluten-free version, substitute the all-purpose flour with gluten-free all-purpose flour.
Ingredients:
- Gluten-Free Flour: Use an equal amount of gluten-free all-purpose flour.
Instructions:
- Follow the same instructions: Substitute the flour with gluten-free flour and proceed with the recipe as written.
Lemon Strawberry Almond Cake:
Add extra zest by incorporating lemon juice into the batter.
Ingredients:
- Lemon Juice: Add 2 tablespoons of lemon juice along with the extracts.
Instructions:
- Mix in lemon juice: Stir in the lemon juice with the extracts into the butter and sugar mixture.
This Strawberry Almond Cake is a delightful combination of nutty almond flavor and juicy strawberries. Whether you serve it for a special occasion or enjoy a slice with your afternoon tea, it’s sure to be a hit. Try baking this cake and treat yourself to a taste of sweetness and warmth!
Frequently Asked Questions (FAQs)
1. Can I use frozen strawberries?
Fresh strawberries are recommended for this recipe because they provide the best texture and flavor. If using frozen strawberries, thaw and drain them well before slicing.
2. How should I store leftovers?
Store leftover cake slices in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
3. Can I omit the almonds?
If you prefer a nut-free version, you can omit the slivered almonds or substitute with shredded coconut for added texture.
4. Can I use other extracts?
You can experiment with other extracts such as coconut extract or orange extract to vary the flavor of the cake.
5. Can I freeze this cake?
Yes, you can freeze the cooled cake (unfrosted) for up to 1 month. Wrap it tightly in plastic wrap and store it in an airtight container before freezing.
Enjoy baking and savoring this Strawberry Almond Cake! Happy Baking!
