Fresh Strawberry Almond Cake

This cake marries the sweetness of fresh spring strawberries with the rich, nutty flavor of almond flour. It bakes up light and fluffy with a tender crumb, making it the perfect dessert to welcome the season.

Ingredients

• 200 g (7 oz) fresh strawberries
• 100 g (1 cup) almond flour
• 150 g (1 1/4 cups) all-purpose flour
• 100 g (1/2 cup) sugar
• 125 g (1/2 cup plus 1 tablespoon) unsalted butter, softened
• 3 eggs
• 100 ml (scant 1/2 cup) milk
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions

1. Preheat the oven to 180°C (350°F). Grease a cake pan with butter and dust lightly with flour.
2. Wash and hull the strawberries and cut them into thin slices. In a large bowl, beat the butter and sugar with a mixer until light and fluffy.
3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla.
4. In a separate bowl, whisk together the almond flour, all-purpose flour, baking powder, and salt. Add the dry ingredients to the butter mixture in batches, alternating with the milk, and fold gently until no dry streaks remain.
5. Fold half of the strawberry slices into the batter, pour the batter into the prepared pan, and arrange the remaining strawberries on top.
6. Bake for about 35 minutes, until a toothpick inserted into the center comes out clean.
7. Cool the cake in the pan on a wire rack for 10 minutes, then turn out and let cool completely before serving.

Tips

• For a stronger almond flavor, add 1/2 teaspoon of almond extract to the batter.
• This cake can be baked a day ahead; the flavors deepen as it rests.

Nutrition Information

Calories: about 250 kcal per serving | Protein: 6 g | Carbs: 32 g | Fat: 12 g