Fresh Strawberry and Almond Cake
10
Serves
-
Prep Time
-
Cook Time
One of our favourite cakes to enjoy with coffee or serve with a dollop of cream for dessert.
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Ingredients
- 115g butter – softened
- 1 cup sugar
- 2 eggs
- 3 tablespoons canola oil
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- Finely grated zest of 1 orange
- 1½ cups flour
- ½ cup ground almonds
- 1 teaspoon baking powder
- ¾ teaspoon salt
- 1½ cups fresh strawberries – sliced
- ½ cup slivered almonds
- Icing sugar, to dust
- Extra strawberries, to garnish (optional)
Method
- Preheat oven to 180°C (160°C fan bake).
- Line a 20cm-diameter round cake tin with baking paper.
- Cream the butter, sugar, eggs and oil until light and fluffy.
- Beat in the almond extract, vanilla and orange zest.
- Add the flour, ground almonds, baking powder and salt and mix well.
- Fold in the strawberry slices.
- Transfer to the prepared cake tin and top with slivered almonds.
- Bake for 40–50 minutes or until a skewer comes out clean.
- To serve, dust with icing sugar and decorate with extra strawberries if desired.