The STRAWBERRY AND ALMOND CAKE is a rustic dessert, easy to prepare, soft, very aromatic and indulgent — perfect to make in spring or summer when strawberries are at their best.
This cake is perfect to enjoy for both breakfast and afternoon snack, and the contrast between the sweetness of the strawberries and the crunch of the almonds makes it irresistible for every dessert enthusiast.
Just out of the oven, the cake releases an inviting aroma of sweet strawberries and toasted almonds. It’s a light, fresh scent that makes your mouth water.
At the first bite you immediately perceive the fresh, slightly tart sweetness of the strawberries, followed by the delicate note of toasted almonds. The sweetness is balanced and not cloying, while the almonds add a slightly buttery flavor and a crunchy texture that make every bite irresistible.
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- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 8 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring
- Energy 442.37 (Kcal)
- Carbohydrates 51.08 (g) of which sugars 29.17 (g)
- Proteins 9.43 (g)
- Fat 24.14 (g) of which saturated 9.62 (g)of which unsaturated 13.89 (g)
- Fibers 2.47 (g)
- Sodium 25.54 (mg)
Indicative values for a portion of 140 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3/4 cup + 2 tbsp granulated sugar
- lemon zest (untreated)
- 3 eggs (medium, at room temperature)
- 1/2 cup (8 tbsp) butter (melted and cooled)
- 3 tbsp sunflower oil
- 1 tsp vanilla extract
- 3/4 cup 0% fat Greek yogurt
- 1 2/3 cups all-purpose flour
- 3/4 cup almonds (finely chopped)
- 2 tsp baking powder
- 9 oz (about 1 2/3 cups) strawberries
- 1/2 tbsp granulated sugar (for dusting the surface)
TOOLS FOR THE STRAWBERRY AND ALMOND CAKE
- 1 Pan 8 in
- 1 Bowl
- Electric beaters
- 1 Sieve
- 1 Chopper
PREPARATION OF THE STRAWBERRY AND ALMOND CAKE
Place the sugar and the zest of an untreated lemon in a bowl. Rub them together a little with your hands to release the lemon’s essential oils, then set aside.
Melt the butter in the microwave or in a bain-marie and let it cool.
In the bowl with the sugar add the eggs, the butter, the sunflower oil, the Greek yogurt at room temperature and the vanilla extract.
Toast the almonds in a small pan or in the oven and let them cool. Then chop them finely.
Beat the liquid mixture with the electric beaters until well combined. Add the sifted flour and baking powder and incorporate.
Finally add the almond flour (ground almonds) and mix thoroughly.
Butter and flour a 8-inch springform pan.
Transfer about half of the batter into the pan and level it to form an even layer. Add half of the strawberries, roughly chopped.
Pour the remaining batter over the chopped strawberries, making sure to cover them as much as possible. Arrange the remaining halved strawberries on the surface and sprinkle with granulated sugar.
Bake the strawberry and almond cake in a preheated conventional (static) oven at 356°F for 65-70 minutes. Check doneness with the classic toothpick test.
If after 60 minutes you see the surface is browning too much, cover it with a sheet of parchment paper.
Once ready, remove from the oven and let it cool completely.
Serve dusted with powdered sugar or glaze with a simple syrup made from water and sugar.
