Almond Strawberry Cake
This almond strawberry cake is a delightful balance of sweet and nutty. It's simple, elegant, and perfect for any occasion. Made with fresh sliced strawberries and a super moist almond-based sponge, it's one of those teacakes you'll definitely want to make for your favorite cup of tea or coffee!
Servings: 6
Calories: 497kcal
Equipment
Ingredients
Almond Strawberry Cake
- 113 g Unsalted butter at room temperature
- 150 g Granulated sugar
- 2 Eggs at room temperature
- 120 g Greek Yogurt at room temperature
- 1 teaspoons Vanilla extract
- 190 g All purpose flour
- 60 g Almond flour
- ½ teaspoon Salt
- ½ teaspoon Baking powder
- ½ teaspoon Baking soda
- 80 g Strawberries cut and fold into the cake batter
- 120 g Strawberries cut into half and place it on top of the cake batter just before baking
- 50 g Sliced almonds hint the cake batter just before baking
- Powdered sugar dust before serving
Instructions
Almond Strawberry Cake
- Preheat your oven to 175℃ / 350℉ (no fan) and grease a 20 cm / 8 inch round pan or line it with parchment paper on the bottom and sides for easy removal.
- Wash and slice the strawberries, then pat them dry with a paper towel to remove any excess moisture.
- In a large bowl, cream the softened butter and sugar together for a few minutes until light and fluffy. Keep whipping and add the room-temperature eggs, one at a time, mixing thoroughly after each addition. Finally, mix in the room-temperature yogurt and vanilla extract.
- Sift the dry ingredients—flour, baking powder, baking soda, and salt—into the butter mixture, and add the almond flour. Gently fold them in with a rubber spatula until they are combined. Be careful not to overmix the batter.
- Very carefully, fold in the smaller amount of strawberries.
- Pour the batter into the prepared baking pan and smooth the top with an offset spatula. Arrange the strawberry halves on top and hint with sliced almonds.
- Bake at 175°C / 350°F for about 50-55 minutes, or until a toothpick inserted into the center comes out clean. Avoid overbaking, as it can cause the cake to dry out. But also make sure it is baked, as underbaked cake can sink in the middle.
- Dust with powdered sugar before serving. Any leftovers can be covered and stored at room temperature for 1-2 days.
Notes
Ingredient notes:
- Measure your ingredients with a digital scale for accuracy.
- All cake ingredients must be at room temperature to properly emulsify: eggs, butter, and yogurt.
- I do not recommend this recipe with frozen strawberries, as it would be way too moist for the cake to bake.
- Orange zest, lemon zest, or cardamom would be a great addition to this cake. I really dislike the taste of almond extract as it is usually way too artificial, and the almond flour makes it nutty enough. But if you fancy it, feel free to use ½ teaspoon of natural almond extract.
- When creaming and whipping the wet ingredients, take your time. However, when folding in the dry ingredients, do not overwork the batter.
- Baking this cake takes 50 minutes in my oven. However, you should focus on the texture, not the time. Apply the toothpick test (it should come out clean) to avoid overbaking your cake - that would result in a dry texture.
- Refrain from overloading the cake with more strawberries, as it might make the cake too wet.
Nutrition
Calories: 497kcal | Carbohydrates: 57g | Protein: 11g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 352mg | Potassium: 201mg | Fiber: 4g | Sugar: 28g | Vitamin A: 555IU | Vitamin C: 20mg | Calcium: 108mg | Iron: 3mg
