A moist, flavourful cake that can be served with ice cream or whipped cream.
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Strawberry Almond Cake
Strawberry Almond Cake
Cathy Kirkham
This cake can be made gluten free by using Bob's Red Mill 1:1 flour in place of the all purpose flour in the recipe.
Ingredients
- 1 c flour, or gluten free flour
- 1/2 c almond flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon, nutmeg or cardamom
- 1/2 c butter, room temperature
- 1/2 c white sugar
- 1/2 c brown sugar
- 2 eggs
- 1 tsp lemon or orange zest
- 1 tsp vanilla
- 1 container of strawberries, washed and halved
- 1 tbsp sugar
- 1/3 c sliced almonds
Directions
Preheat the oven to 350°.
Line a 9" pan with parchment paper.
Combine the flour, almond flour, baking powder, salt and spice in a small bowl.
Cream the butter and sugars in a mixer for about 4 minutes. Add the eggs one at a time. Add the zest and vanilla, mix for 3 minutes.
Stir in the dry ingredients, mix until combined. Spread into the prepared pan. Spread evenly.
Top with the strawberries, sprinkle with the sugar and then the almonds.
Bake for 45-55 minutes or until baked through. Let cool, remove from pan, slice and enjoy.
