The strawberry and almond yogurt cake is a delicious dessert that smells intensely of strawberries, which are blended in good quantity among its ingredients.
It is a tasty cake for breakfast or snack that is loved by both adults and children, and due to the presence of blended strawberries inside, it is also known as strawberry bread.
I use yogurt which gives softness, it’s important, however, that it is at room temperature to not deflate the batter.
If the eggs are also at room temperature, they will incorporate more air and the cake will be fluffier.
On top, a sweet and crunchy layer made of strawberries and almond granules.
A truly irresistible dessert to welcome spring!
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- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Energy 326.52 (Kcal)
- Carbohydrates 52.20 (g) of which sugars 25.79 (g)
- Proteins 7.18 (g)
- Fat 11.29 (g) of which saturated 5.36 (g)of which unsaturated 5.68 (g)
- Fibers 2.27 (g)
- Sodium 25.99 (mg)
Indicative values for a portion of 117 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
- 2 3/4 cups all-purpose flour
- 1 cup sugar
- 1/2 cup yogurt (strawberry flavor, at room temperature)
- 6 tbsp butter
- 2 eggs (medium, at room temperature)
- lemon zest (grated from one lemon)
- to taste lemon juice (a few drops)
- 7 oz strawberries (ripe and firm)
- 1 packet baking powder
- 1 packet vanillin
- 7 oz strawberries
- 1/2 cup almond granules
- 2 tbsp cane sugar
Tools
- Blender / Mixer
- Citrus Zester
- 9-inch Diameter Cake Pan
- Electric Whisk
Preparation
To prepare the strawberry and almond yogurt cake, start by melting the butter over very low heat, stirring constantly.
Let it cool.
Blend the strawberries with half of the sugar and some drops of lemon.
In another bowl, combine the eggs, the remaining sugar, and the vanillin, and mix until they are foamy and have incorporated air.
Gradually add the sifted flour, grated lemon zest, room-temperature yogurt, and butter while still mixing with the electric whisk.
Then incorporate the blended strawberries and finally the sifted baking powder.
Once you have a homogeneous mixture, pour it into a well-greased and floured pan or one sprayed with a baking release spray.
Arrange the strawberry slices, even slightly overlapping, the almond granules, and 2 tablespoons of cane sugar on top.
In a preheated oven, set at 350 degrees Fahrenheit, static mode, middle/lower level, for about 1 hour.
After 50 minutes, raise the cake by one level, and if its surface is very colored, cover with a sheet of aluminum foil.
Perform a toothpick test before removing from the oven, it should come out dry.
Remove from oven, wait about ten minutes, then remove from the mold.
If desired, dust with powdered sugar once it’s cooled.
The strawberry and almond yogurt cake is ready.
Storage
At room temperature for about three days, covered with aluminum foil so that air can circulate a little.
At room temperature for about three days, covered with aluminum foil so that air can circulate a little.
Here is a selection of very useful products for making desserts. Many of these have been purchased and tested by myself. To view the recommended products click here.
Here is a selection of very useful products for making desserts. Many of these have been purchased and tested by myself. To view the recommended products click here.
