Strawberry Almond Cake

I usually prefer strawberries in their purest, freshest form (see my strawberry olive oil chantilly cake), but I will happily make an exception for this simple and homey strawberry almond cake. Fresh strawberries sink down into a batter enriched with butter, olive oil, and ground almonds, getting soft and sweet and jammy. A generous sprinkling of sugar before baking adds a crispy top and just the right amount of sweetness. Serve with a dollop of lightly whipped cream!

Ingredients:

• 65 grams unsalted butter, room temperature
• 20 grams olive oil
• 120 grams granulated white sugar
• 1/2 teaspoon salt
• 1 and 1/2 teaspoons vanilla extract
• 1 large egg, room temperature
• 120 grams all-purpose flour
• 40 grams almond flour (or almond meal)
• 1 teaspoon baking powder
• 100 grams whole milk, room temperature
• 250 grams fresh strawberries
• 1-2 tablespoons granulated white sugar, for topping

Instructions:

1. Line a 9 inch (24 cm) round baking pan with parchment paper. Preheat your oven to 350 Fahrenheit (180 Celsius).
2. Prep the strawberries: Wash and thoroughly dry your strawberries. Cut off the tops, then slice into halves or quarters if your strawberries are large. Pat dry with a paper towel to absorb excess moisture. Set aside while you make the batter.
3. Make the cake batter: In a large bowl or the bowl of a stand mixer, place the butter, oil, sugar, and salt. Cream on medium speed for about 3 minutes, until combined and slightly fluffier. Add the egg and vanilla and mix again. Sift in the dry ingredients (flour, almond flour and baking powder). Mix on low speed for about 30 seconds, or until about 80% of the flour has disappeared. Add the milk and mix until you have a smooth batter – be careful not to overmix. Use a spatula to scrape down the sides of the bowl and ensure everything is combined.
4. Assemble: Pour the cake batter into the prepared pan. Place the strawberries, cut side down, on top of the batter. Don’t press them down into the batter, they’ll sink as the cake bakes. Top with a generous sprinkle of granulated sugar.
5. Bake for 20-30 minutes, or until a toothpick comes out clean or with a few crumbs attached.
6. Let the cake cool slightly, and enjoy! Serve with lightly sweetened whipped cream. Leftover cake slices can be stored in an airtight container for a few days, or frozen for longer storage.

Notes:

• Cake pan sizes: this cake can also be made in an 8 x 8 inch (20 x 20 cm) square baking pan.
• Topping options: instead of sprinkling the top of the cake with granulated sugar, you can instead top it with flaked almonds or a simple streusel like the one from this plum crumble cake.
• Other fruits to bake with: this cake is amenable to plenty of different fruits. Blueberries or raspberries would be great, as well as sliced stone fruit such as apricots or plums.