Strawberry and Almond Cake

By Saturday, May 20, 2017

This is a very simple but incredibly flavourful summer dessert. It's light, full of texture and beautifully sweet. The almonds add wonderful crunch and help to keep it light and moist. Also, you only need one bowl to make this, = less washing up... bingo! 

You will need:

75g butter
125g light brown sugar
100g ground almonds
125g plain flour
180ml milk
400g fresh strawberries, halved 
2 eggs
1 lemon, juiced and zested
1 tsp baking powder
1 tsp almond extract
1 tsp vanilla extract
pinch of salt
large handful of flaked almonds to top
icing sugar, to decorate 

Begin by preheating the oven to 180 degrees / gas 4. Brown the butter in a saucepan over a low heat for around 5 minutes, until it smells beautiful and aromatic. Pour into a large mixing bowl with the sugar, lemon juice and zest and salt. Mix together, then add in the milk, both extracts and eggs. Stir well.

Stir in the flour, almonds and baking powder until well mixed through. Gently fold in the strawberries until evenly dispersed throughout the mixture. Pour into a greased and lined cake tin and then top with the flaked almonds. 

Bake for 25-30 minutes until light and golden on top and a skewer comes out clean. Leave to cool on a wire rack then top with icing sugar. Enjoy! 

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