Fresh Strawberry Almond Cake
Serves 8
20 mins prep
50 mins cook
70 mins total
Easy one layer moist fresh strawberry almond cake with raspberry liquor soaked strawberries, almond flour and slices of toasted almonds.
Macerated Strawberries
ozfresh strawberriesstems removed and cut into 1/2-inch (2 cm) chunks
tbspgranulated sugar
Cake Batter
ozpastry flour or all purpose flour 9-10% protein
tspbaking soda
tbspfresh basil leavesfinely chopped and packed
tbspfresh lemon zest
ozunsalted buttersoftened
ozlarge eggsroom temperature
ozcrème fraîche ( or sour cream), room temperature
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Macerated Strawberries
Rinse strawberries, remove their tops, and cut into 1/2-inch chunks.
oz fresh strawberries
Place strawberries in a medium bowl, sprinkle with sugar, and add in the Chambord.
tbsp granulated sugar
tbsp Chambord Raspberry Liquer
Stir gently with silicone spatula for an even coating.
Let the strawberries rest for 30-60 minutes, stirring occasionally.
When ready to add them to the cake batter, strain the syrup and set it aside. Keep the syrup!
Cake Batter
Preheat your oven to 350°F (180°C) then prepare a 9-inch (22 cm) cake pan or springform pan with non-stick baking spray, lining the bottom with parchment paper.
Using a medium mixing bowl, whisk together the flour, almond meal, baking powder, baking soda, salt, and chopped fresh basil. Set aside.
oz pastry flour or all purpose flour
oz almond meal flour
oz baking powder
tsp baking soda
tsp fine sea salt
tbsp fresh basil leaves
In a large bowl, work the lemon zest into the sugar with a fork or your fingertips. Let it sit a few minutes for the sugar to absorb the lemon oils.
oz granulated sugar
tbsp fresh lemon zest
Using a handheld electric mixer, cream together the lemon sugar and softened butter on medium high speed, until fluffy and pale. About 2 minutes.
oz unsalted butter
Scrape down the sides and bottom of the bowl with a rubber spatula. Do this as needed throughout mixing to ensure nothing gets stuck to the bottom of the bowl.
Beat the eggs in one at a time until smooth. Mix in the crème fraîche, almond extract, vanilla and 2 teaspoons of the reserved strawberry Chambord syrup.
oz large eggs
tsp vanilla bean paste
tsp almond extract
oz crème fraîche
tsp macerated strawberry liquid
Spoon half of the flour mixture into the batter, mixing on low until just combined. Repeat with remaining flour mixture.
The batter will be very thick, which is needed to support the weight of the fresh strawberry chunks.
Add half of the strawberries to the batter, gently fold them with a rubber spatula to evenly distribute.
Transfer the batter to the prepare pan, leveling with an offset spatula.
Spread the remaining strawberries across the top of the cake, covering with a generous sprinkle of sliced almonds.
Bake the cake on the middle oven rack at 350°F (180°C) for 10 minutes. Then, reduce the heat to 325°F (160°C) and bake for another 38-40 minutes until the top is set and golden.
A toothpick inserted into the center should come out with just a few moist crumbs. *If you hit a strawberry with the toothpick it will be jammy, but if the center of the cake seems firm without a wobble, its baked.
Place the cake pan on a wire rack to cool completely.
Once cooled remove the cake from the cake pan by carefully inverting it onto a flat tray and then re-inverting onto a serving tray so the cake is right side up. This cake is delicate and tender, so please handle with care. *If you used a spring-form pan, simply remove the collar.