Fresh Strawberry Almond Cake
Easy one layer moist fresh strawberry almond cake with raspberry liquor soaked strawberries, almond flour and slices of toasted almonds.
Servings: 8 servings
Equipment
Ingredients
Macerated Strawberries
- 300 grams fresh strawberries stems removed and cut into 1/2-inch (2 cm) chunks
- 1 tablespoon granulated sugar
- 2 tablespoons Chambord Raspberry Liquer
Cake Batter
- 225 grams pastry flour or all purpose flour 9-10% protein
- 24 grams almond meal flour
- 10 grams baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon fine sea salt
- 2 tablespoons fresh basil leaves finely chopped and packed
- 200 grams granulated sugar
- 2 tablespoons fresh lemon zest
- 113 grams unsalted butter softened
- 100 grams large eggs room temperature
- 2 teaspoons vanilla bean paste
- ½ teaspoon almond extract
- 120 grams crème fraîche ( or sour cream), room temperature
- 2 teaspoons macerated strawberry liquid
Optional Toppings
- sliced strawberries
- creme fraiche
- vanilla whipped cream
- dusting of powdered sugar
Instructions
Macerated Strawberries
- Rinse strawberries, remove their tops, and cut into 1/2-inch chunks.300 grams fresh strawberries
- Place strawberries in a medium bowl, sprinkle with sugar, and add in the Chambord.1 tablespoon granulated sugar, 2 tablespoons Chambord Raspberry Liquer
- Stir gently with silicone spatula for an even coating.
- Let the strawberries rest for 30-60 minutes, stirring occasionally.
- When ready to add them to the cake batter, strain the syrup and set it aside. Keep the syrup!
Cake Batter
- Preheat your oven to 350°F (180°C) then prepare a 9-inch (22 cm) cake pan or springform pan with non-stick baking spray, lining the bottom with parchment paper.
- Using a medium mixing bowl, whisk together the flour, almond meal, baking powder, baking soda, salt, and chopped fresh basil. Set aside.225 grams pastry flour or all purpose flour , 24 grams almond meal flour, 10 grams baking powder, 1/4 teaspoon baking soda, 1 teaspoon fine sea salt, 2 tablespoons fresh basil leaves
- In a large bowl, work the lemon zest into the sugar with a fork or your fingertips. Let it sit a few minutes for the sugar to absorb the lemon oils.200 grams granulated sugar, 2 tablespoons fresh lemon zest
- Using a handheld electric mixer, cream together the lemon sugar and softened butter on medium high speed, until fluffy and pale. About 2 minutes.113 grams unsalted butter
- Scrape down the sides and bottom of the bowl with a rubber spatula. Do this as needed throughout mixing to ensure nothing gets stuck to the bottom of the bowl.
- Beat the eggs in one at a time until smooth. Mix in the crème fraîche, almond extract, vanilla and 2 teaspoons of the reserved strawberry Chambord syrup.100 grams large eggs, 2 teaspoons vanilla bean paste, ½ teaspoon almond extract, 120 grams crème fraîche, 2 teaspoons macerated strawberry liquid
- Spoon half of the flour mixture into the batter, mixing on low until just combined. Repeat with remaining flour mixture.
- The batter will be very thick, which is needed to support the weight of the fresh strawberry chunks.
- Add half of the strawberries to the batter, gently fold them with a rubber spatula to evenly distribute.
- Transfer the batter to the prepare pan, leveling with an offset spatula.
- Spread the remaining strawberries across the top of the cake, covering with a generous sprinkle of sliced almonds.
- Bake the cake on the middle oven rack at 350°F (180°C) for 10 minutes. Then, reduce the heat to 325°F (160°C) and bake for another 38-40 minutes until the top is set and golden.
- A toothpick inserted into the center should come out with just a few moist crumbs. *If you hit a strawberry with the toothpick it will be jammy, but if the center of the cake seems firm without a wobble, its baked.
- Place the cake pan on a wire rack to cool completely.
- Once cooled remove the cake from the cake pan by carefully inverting it onto a flat tray and then re-inverting onto a serving tray so the cake is right side up. This cake is delicate and tender, so please handle with care. *If you used a spring-form pan, simply remove the collar.
Notes
Storage: This cake is best enjoyed within 1-2 days of baking. Store in an airtight container at room temperature.