Strawberry Almond Tea Cake
If you are looking to use up those frozen strawberries that you picked during the summer season or just because you love strawberries, this Strawberry Almond Tea Cake might be what you can make! It’s lightly sweetened that’s perfect for breakfast or add a scoop of Jeni’s Cream Puff Ice Cream to make a dessert treat.
Ingredients:
1 1/2 cup all purpose flour
1/2 cup almond flour
3/4 tsp baking powder
1/4 + 1 tbsp salted butter, softened
2 large eggs
1/2 cup organic cane sugar
1 tsp vanilla bean paste
1 1/2 cup frozen strawberries, thawed
Sliced almonds, to sprinkle on top of the cake
Steps:
1. Preheat the oven to 350F. Grease an 8inch cake pan and line it with parchment paper.
2. In a stand mixer with a paddle attachment, cream the butter and sugar until light and fluffy.
3. Add in eggs, one at a time and beat until well combined. Add in vanilla bean paste and mix well.
4. Sift in flour, almond flour and baking powder, and mix it at the lowest speed until almost combined.
5. With a spatula, fold in the thawed strawberries (without the juice).
6. Pour it into the prepared pan, level it with the spatula. Sprinkle sliced almonds on top of the batter.
6. Bake it at 350F for about 45-50mins, or until the inserted toothpick comes out clean.
7. Remove cake from pan and let it cool. Slice it up and enjoy!