I got some beautiful, fresh strawberries from our recent trip to Mahabaleshwar. The strawberry season just started, and they yet to taste sweet, but these were not tart either. We picked them on our way back home from Panchgani. I love using Strawberries in my bakes, and this time I wanted to try something different other than baking a Strawberry Sponge Cake. This Strawberry Almond Cake, which I minimally adapted from here, turned out so good that I’m going to repeat this as soon as I get the next batch of strawberries. I got beautiful soft crumbs, with amazing taste & texture. Try this recipe, and you wouldn’t be disappointed. And if you do, let me know about your experience. 🙂
Strawberry Almond Cake
This Strawberry Almond Cake with great texture & taste is perfect for any time snacking. Made using a healthy flour combination, it’s a must-try recipe.
Ingredients
- 1 cup- Wheat flour/Atta
- ½ cup + 1 tbsp- Almond meal
- ½ cup + 1 tbsp- Coconut flour (read note)
- 1 ½ tsp- Baking powder
- ¾ cup + 2 tbsp- Caster sugar/White or Brown powdered sugar
- ½ cup- Unsalted butter
- 1½ tsp- Vanilla extract
- 2- Eggs
- ¼ tsp- Salt
- 250g- Strawberries
- for sprinkling on top- Almond slivers
Instructions
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Before I start all the ingredients were at room temperature.
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Cut each strawberry into 4 pieces (lengthwise). Mix 2 tbsp sugar into it, keep aside.
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Prepare a 7” round cake pan by greasing with oil and place a piece of baking paper at the bottom of the pan.
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Sift flour, salt, and baking powder into a bowl.
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Add almond meal and coconut flour into this, mix well, and keep aside.
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In a bowl cream the butter and sugar until light and fluffy.
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Add the eggs and vanilla extract into this, whisk well.
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Now add the flour mixture to the butter mixture in 3 batches, whisk well until a thick, lump-free batter forms.
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Fold in the strawberries to the batter while reserving some pieces to spread on the top.
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Preheat oven to 180 degrees C.
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Transfer the batter into the prepared pan. Tap the cake pan gently on the kitchen counter a couple of times to release the air bubbles.
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Spread the rest of the strawberries (add the strawberry pieces only, no need to add the sugar juice that would come out from the strawberries during the marination) on top.
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Sprinkle the almond slivers.
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Bake for 60 minutes or until a wooden skewer inserted in the center comes out clean or with a few moist crumbs.
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Cool the cake in the pan for 15 minutes and then run a sharp knife around the edges of the pan and carefully remove the cake. Turn onto a cooling rack and leave there until cool completely.
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When cooled slice, serve, and enjoy!
Recipe Notes
- For coconut flour, blitz desiccated coconut in your food processor until fine, and then use it in the cake batter.
- During the baking time when the cake browns perfectly on top (after 40 minutes or so), cover the top loosely with a piece of Aluminium foil until it is fully baked. It helps to prevent over-browning of the almond slivers.
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Hi there,
Can you please tell me what I can substitute for the eggs in this recipe as my family don’t eat eggs. It looks very delicious and would love to make this cake.
Thank you
Hi Vaish, I’m happy to hear that you liked the cake and want to make it sans eggs. I’ve not baked this recipe without eggs yet, so I cannot confirm on the same as of now. There are many eggless Cake recipes on my blog, I hope you’d love to try them, Happy Baking! 🙂