The Strawberry Plumcake with Almonds is perfect for breakfast but we can also decorate it with whipped cream and some strawberries to serve it as a delightful dessert.
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In this recipe, we used oil and I’ll share my foolproof trick to prevent the strawberries from sinking into the batter.
A very simple dessert but full of flavor enriched on the surface with chopped almonds (you can use sliced ones if you prefer)
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If you love homemade breakfast pastries, here are some other delicious ideas for you to try, and then right after the photo, we’ll discover how to make this Strawberry Plumcake with Almonds!!
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Strawberry Plumcake with Almonds
- 1.6 cups all-purpose flour
- 3 eggs (large)
- 0.4 cups cornstarch (or potato starch)
- 1 packet baking powder
- 4.4 oz yogurt (vanilla)
- 4 tbsp sunflower oil
- 1 tbsp lemon zest
- 9 oz strawberries
- 1 oz almonds (chopped)
- as needed powdered sugar
Tools
- 1 Plumcake Pan
- 1 Bowl
- 1 Electric Whisk
Preparation of Strawberry Plumcake with Almonds
To prepare the Strawberry Plumcake with Almonds first focus on the strawberries (here’s my trick).
Wash them, remove the stem, and cut them into pieces then place them well spaced on a tray in the freezer for at least 30 minutes.
Meanwhile, in a bowl, work with the electric whisk the eggs with the sugar until you have an almost white and frothy mixture.
Add the sunflower oil and yogurt and with the mixer running, incorporate them into the mixture.
Sift the flour, cornstarch, and baking powder together, adding them to the egg mixture while still mixing with the electric whisk.
Finally, incorporate the grated lemon zest, mixing for a few more seconds.
Preheat the oven to 338°F in static mode, grease and flour a plumcake mold, and pour in half of the prepared mixture.
Remove the strawberries from the freezer, quickly pass them in the flour, and remove the excess.
Add half of the strawberries to the mold, distributing them here and there, and complete by adding the remaining batter.
On the surface, distribute the remaining strawberries, coarsely chopped almonds, and finish with some powdered sugar.
Bake the Strawberry Plumcake with Almonds on the middle rack of the oven and cook for at least 40/45 minutes.
Before removing the Strawberry Plumcake with Almonds from the oven, do the toothpick test; it should come out dry.
Remove from the oven, let it cool before removing it from the mold, and place it on a serving dish if you plan to serve it as a dessert.
Then whip the cream with some powdered sugar and with the help of a pastry bag with a star nozzle, decorate the surface, also adding 2 strawberries cut into a fan shape.
How to Store the Strawberry Plumcake with Almonds
If garnished with whipped cream, store it in the refrigerator well covered in a lidded container.
If without whipped cream, thus suitable for breakfast or a snack, you can store it under a glass dome or in a tin box.
Other Recipes
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