My new favourite cake recipe!
![Almond strawberry cake]()
If you make just one recipe of mine this year, make it this cake! I’m serious. I love sweet and summery flavours, but this warm, homestyle cake, literally takes the cake for me. I was worried that the flavours would be a little old fashioned for the girls as well. But they ate it for dessert two nights in a row, and now I’ve frozen the leftovers for when my sister comes to town later in the month. I just love this cake that much!
![Almond strawberry cake 3.2]()
I’m sure there will be some people thinking I should have dressed this cake up a little more. Done some fancy piping; made it look all modern and hip. But honestly, sometimes I just want a slice of granny cake. You know, cakes that look like they were made to eat, not to photograph. So I made it simply about the flavour, no fuss. And I truly think it made me like this cake even more.
![Almond strawberry cake 4.1]()
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Prep Time:
30m
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Cook Time:
30m
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Total Time:
4h
Ingredients
CAKE
- 270 grams melted butter
- 1 1/2 cups white sugar
- 3 large eggs
- 2 1/4 cups all-purpose flour
- 3/4 cup almond meal
- 1 teaspoon cornstarch
- 4 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 6 drops LoAnn almond oil or 2 tsp almond essence
- 1 1/2 cups milk
FRUIT FILLING
- 1 1/2 cups strawberries cut into 1/4
- 1 cup rhubarb cut into 1/2" pieces
- 2 tablespoons brandy
- 2 tablespoons maple syrup
- 1/2 cup strawberry jam
- 8 Ginger snap cookies, crushed
FROSTING
- 500 grams cream cheese, softened
- 250 grams unsalted butter, softened
- 800 grams icing sugar/ powdered sugar, sifted
- 1 1/2 teaspoons cinnamon
Instructions
CAKE
- Preheat oven to 175°C / 350°F
- Flour and line three 8" round pans.
- In a medium bowl combine almond meal, flour, baking powder, cornstarch and salt.
- Whisk together butter, milk, eggs and almond oil in a large bowl. Then whisk in the sugar, followed by the flour mixture.
- Pour the batter into the cake pans.
- Bake cake until a wooden pick inserted in centre comes out clean, about 25 - 27 min. Cool in pan on a rack 10 minutes.
- Turn out of pans and allow to cool for two hours.
FRUIT FILLING
- Preheat oven to 175°C / 350°F
- Place fruit onto non-stick cookie sheet or baking tray.
- Pour over brandy and maple syrup, and toss to combine.
- Bake for 30 minutes, stirring once.
- While still warm, place fruit into a small bowl and mash slightly with a fork.
- Once cooled, stir in strawberry jam. Keep in the fridge for a few days if not using immediately.
FROSTING
- In a large bowl, on the medium speed of an electric mixer, cream the butter and cream cheese until smooth.
- Add the icing sugar, one cup at a time, until well combined. Add cinnamon. Beat mixture on high for 5 mins, occasionally turn the mixer off, and scrape down the sides with a spatula. Store in the refrigerator or use immediately.
ASSEMBLY
- Place first cake on cake plate or stand. Pipe a border of cream cheese, and then add the filling into the centre. Top with more cream cheese and sprinkle over some cookie crumbs.
- Add second cake and repeat the process. Add final cake.
- Crumb coat the cake and place in the fridge for 20 minutes. Do a final coat and use a spatula to create a lined effect.
- Decorate base of cake with excess cookie crumbs, top the cake with dollops of cream cheese, more fruit filling and a sprinkle of cookies.
- Cakes with cream cheese must remain refrigerated until consumed.
The post Roasted Strawberry Rhubarb Almond Crunch Cake appeared first on Cake Style.
