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Strawberry Almond Cake
Soft and tender almond cake infused with orange and studded with fresh strawberries. This is a lovely tea cake and perfect to serve for brunch!
Ingredients
Cake batter:
- 6 tablespoon 84g unsalted butter, softened
- 2 tablespoon 30ml sunflower oil
- ¾ cup 150g granulated sugar
- 1 teaspoon 5ml pure vanilla extract
- ½ teaspoon almond extract
- zest of one orange
- 2 large eggs
- 1 ¼ cups 180g all-purpose flour
- ½ cup 50g almond flour
- 1 ½ teaspoon baking powder
- 1 teaspoon ground cardamom
- ½ teaspoon salt
- ½ cup 120ml full fat Greek yogurt
- just less than 2 cups 250g hulled and quartered fresh strawberries
Topping:
- ⅓ cup 40g flaked almonds
- 2 tablespoon 25g coarse (raw) sugar
Instructions
- Preheat the oven to 350F. Line an 8-inch round springform baking pan with rounds of parchment paper. You can also use a regular 8-inch cake pan, but it will be more difficult to remove since the crunchy topping may fall off a bit when you try to invert it.
- Sift flour, baking powder, cardamom and salt into a medium bowl. Add almond flour and whisk to blend evenly to remove any lumps.
- Combine soft butter, sugar, oil, orange zest, vanilla and almond extracts in a large bowl and beat with an electric hand mixer for about 2 minutes until pale and fluffy.
- Beat in eggs one at a time until evenly incorporated. Mix in yogurt. Add the flour mixture and fold it in gently until just combined. The batter will be thick.
- Add the chopped strawberries and fold them in gently. Scrape the mixture into the prepared pan and use an offset spatula to gently spread it out evenly.
- Sprinkle almonds evenly over the surface and then sprinkle the sugar over top. Bake for 35-45 minutes until a skewer comes out clean. Cool completely in the pan before removing the sides and dust with icing sugar just before serving.
