Strawberry Almond Cake by @millsandbuns

1h5

8 servings

🍬

150 g

Caster sugar

🧈

100 g

Butter

🥣

70 g

Yogurt

🍦

5 ml

Vanilla extract

🌾

150 g

Flour

🌰

30 g

Almond flour

🫙

4 g

Baking powder

🫙

2.3 g

Baking soda

🥛

150 ml

Milk

🍓

120 g

Strawberries

🌰

60 g

Almond flakes

  1. Preheat

    Preheat the oven to 180°C (350°F). Grease and line one 7-inch round cake pan.

  2. Wash
    • strawberries

    Wash and hull the strawberries. Chop most of the 120 g strawberries, reserving a few pieces for the topping.

  3. Melt
    • butter
    • caster sugar

    Melt the 100 g butter. Whisk the melted butter with 150 g caster sugar until evenly combined.

  4. Add
    • yogurt
    • vanilla extract
    • Butter

    Add 70 g yogurt and 1 teaspoon vanilla extract to the butter mixture. Whisk until smooth.

  5. Sift
    • all-purpose flour

    Sift 150 g all-purpose flour, 30 g almond flour, 1 teaspoon baking powder, and 1/2 teaspoon baking soda into a second bowl.

  6. Add
    • all-purpose flour
    • Milk
    • Caster sugar

    Add the dry ingredients to the wet mixture in batches. Alternate additions with the 150 ml milk.

  7. Fold
    • strawberries

    Fold the chopped strawberries into the batter. Stop mixing as soon as the fruit is evenly distributed.

  8. Pour

    Pour the batter into the prepared 7-inch cake pan. Level the surface with a rubber spatula.

  9. Arrange
    • strawberries
    • almond flakes

    Arrange the reserved strawberry pieces over the batter. Sprinkle all 60 g almond flakes across the top.

  10. Bake

    Bake at 180°C (350°F) for 40 to 45 minutes. Test the center with a skewer; it should come out clean.

  11. Cool

    Cool the cake in the pan before slicing. Serve warm or at room temperature.

Strawberry Almond Cake by @millsandbuns

1h5

8 servings

🍬

150 g

Caster sugar

🧈

100 g

Butter

🥣

70 g

Yogurt

🍦

5 ml

Vanilla extract

🌾

150 g

Flour

🌰

30 g

Almond flour

🫙

4 g

Baking powder

🫙

2.3 g

Baking soda

🥛

150 ml

Milk

🍓

120 g

Strawberries

🌰

60 g

Almond flakes

Preparation Steps

  1. Step 1/11

    Preheat the oven to 180°C (350°F). Grease and line one 7-inch round cake pan.

    🍰7-inch round cake pan

  2. Step 2/11

    Wash and hull the strawberries. Chop most of the 120 g strawberries, reserving a few pieces for the topping.

    🍓strawberries
    🔪knife
    🪵cutting board

  3. Step 3/11

    Melt the 100 g butter. Whisk the melted butter with 150 g caster sugar until evenly combined.

    🧈butter
    🍬caster sugar
    🥣mixing bowl
    🥄whisk
    ⚖️kitchen scale

  4. Step 4/11

    Add 70 g yogurt and 1 teaspoon vanilla extract to the butter mixture. Whisk until smooth.

    🥣yogurt
    🍦vanilla extract
    🥣mixing bowl
    🥄whisk
    🥄measuring spoons
    ⚖️kitchen scale

  5. Step 5/11

    Sift 150 g all-purpose flour, 30 g almond flour, 1 teaspoon baking powder, and 1/2 teaspoon baking soda into a second bowl.

    🌾all-purpose flour
    🌰almond flour
    🫙baking powder
    🫙baking soda
    🥣mixing bowl
    🧺fine-mesh sieve
    🥄measuring spoons
    ⚖️kitchen scale

  6. Step 6/11

    Add the dry ingredients to the wet mixture in batches. Alternate additions with the 150 ml milk.

    🌾all-purpose flour
    🌰almond flour
    🫙baking powder
    🫙baking soda
    🥛milk
    🥣mixing bowl
    🥄rubber spatula
    ⚖️kitchen scale

  7. Step 7/11

    Fold the chopped strawberries into the batter. Stop mixing as soon as the fruit is evenly distributed.

    🍓strawberries
    🥣mixing bowl
    🥄rubber spatula

  8. Step 8/11

    Pour the batter into the prepared 7-inch cake pan. Level the surface with a rubber spatula.

    🍰7-inch round cake pan
    🥄rubber spatula

  9. Step 9/11

    Arrange the reserved strawberry pieces over the batter. Sprinkle all 60 g almond flakes across the top.

    🍓strawberries
    🌰almond flakes
    🍰7-inch round cake pan
    ⚖️kitchen scale

  10. Step 10/11

    Bake at 180°C (350°F) for 40 to 45 minutes. Test the center with a skewer; it should come out clean.

    🍰7-inch round cake pan
    🍢skewer

  11. Step 11/11

    Cool the cake in the pan before slicing. Serve warm or at room temperature.

    🍰7-inch round cake pan
    🔪knife

Composition

Ingredients

Types

Sweeteners, Dairy, Flavorings, Nuts, Leavening agents, Fruits

Ingredients

Caster sugar, Butter, Yogurt, Vanilla extract, Flour, Almond flour, Baking powder, Baking soda, Milk, Strawberries, Almond flakes

Notes

Butter (melted), Strawberries (chopped, plus more for topping), Almond flakes (for topping)

Allergens

Milk, Tree nuts, Almonds

Dietetics

Dietary regimen

Vegetarian, Egg-Free

Calories

435 kcal

Macro nutrients

Protein: 8g, Carbohydrates: 55g, Sugars: 33g, Fat: 22g, Saturated fat: 9g, Fiber: 3g

Nutritional Information

Minerals

Calcium: 150mg, Iron: 1.7mg, Potassium: 230mg, Magnesium: 55mg, Sodium: 190mg

Vitamins

Vitamin C: 22mg, Vitamin A: 260µg, Vitamin E: 3.2mg, Folate: 35µg

Preparation

Time Information

Preparation

20 minutes

Cooking

45 minutes

Overall

1 hour 5 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

mixing bowl, whisk, fine-mesh sieve, rubber spatula, measuring spoons, kitchen scale, 7-inch round cake pan, skewer, knife, cutting board

Appliances

Oven

Type

Type

Type Of Dish

Dessert, Snack

Occasions

Spring, Summer, Afternoon tea, Birthday, Brunch, Picnic

Origin

Source

Platform

instagram

Original Creator

@millsandbuns

Origin

Cuisine

to inform

Geographic

to inform

Various

Aspect

Texture

Soft, Tender, Moist, Juicy, Fluffy, Crunchy

Flavors

Sweet, Buttery, Fruity, Strawberry, Almond, Vanilla, Creamy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 days (Store in an airtight container,Keep in a cool, dry place,Avoid direct sunlight), fridge : 5 days (Store in an airtight container,Cool completely before refrigerating,Bring to room temperature or warm gently before serving), freezer : 2 months (Cool completely,Wrap individual slices tightly,Store in a freezer-safe airtight container,Thaw overnight in the refrigerator)