Strawberry Almond Cake
A moist, gluten-free Strawberry Almond Cake that blends almond flour, fresh strawberries, and a touch of lemon zest for a nutty, fruity delight. This quick, healthy dessert is rich in protein and fiber, perfect for everyday baking or special occasions.
Equipment
- 9-inch springform cake pan (1)
- Parchment paper (1 sheet)
- Mixing Bowls (2-3)
- Whisk (1)
- Spatula (1)
- Cake skewer or toothpick (1)
- Measuring cups and spoons (1 set)
Ingredients
- 1 ¼ cups 250 g granulated sugar
- 5 large eggs separated (250 g), room temperature
- 2 teaspoons lemon zest from 1–2 medium lemons
- ½ teaspoon kosher salt
- 2 ¼ cups 250 g almond flour
- 2 teaspoons baking powder
- 5 ounces 150 g fresh strawberries
- ½ cup 48 g blanched sliced almonds, toasted
- 3 tablespoons 37 g turbinado sugar
Instructions
- Prepare Baking Pan and Ingredients: Preheat your oven to 350°F (175°C) to ensure consistent baking. Grease a 9-inch springform cake pan lightly with butter, then dust with almond flour to prevent sticking. Cut a circle of parchment paper to line the base of the pan. This helps the cake release cleanly and keeps its shape intact. Measure and weigh all ingredients before starting — accuracy is key in baking.
- Sift and Mix Dry Ingredients: Place almond flour in a large mixing bowl and sift to remove any lumps, creating a smoother batter texture. Add kosher salt and baking powder, then whisk for about 30 seconds to evenly distribute them. This step helps the cake rise evenly and ensures a consistent crumb structure.
- Infuse Sugar with Lemon Zest: In another large mixing bowl, add granulated sugar. Zest 1–2 medium lemons directly into the sugar, then rub the zest into the sugar with your fingers until fragrant. This releases the natural oils and bright citrus flavor into the sugar, enhancing the cake’s aroma and taste.
- Whisk Egg Yolks with Sugar: Separate eggs carefully, placing the yolks in the bowl with the lemon-scented sugar. Whisk vigorously for 60–90 seconds until pale and creamy. This dissolves the sugar and incorporates air into the yolks, producing a tender, light texture in the finished cake.
- Fold in Almond Flour Mixture: Gradually add the sifted almond flour mixture to the egg yolk and sugar mixture. Using a silicone spatula, fold gently until fully combined. Avoid overmixing to preserve the air incorporated earlier. The batter should be thick and slightly stiff.
- Whip Egg Whites for Volume: Ensure the mixing bowl is clean and free from grease. Place egg whites in the bowl and beat on medium speed until soft peaks form — about four minutes. Soft peaks will gently bend when the beaters are lifted. This whipped meringue will give the cake its light and airy structure.
- Fold Egg Whites into Batter: Gently fold the whipped egg whites into the almond flour batter in three batches. Fold carefully from the bottom upward to maintain airiness. Continue until no streaks of egg white remain. The batter should be fluffy but firm enough to hold strawberries placed on top.
- Transfer Batter to Pan: Scrape the batter into the prepared cake pan using a spatula, ensuring all batter is used. Smooth the top with an offset spatula for even baking and to provide a level surface for strawberries and almonds later.
- Arrange Strawberries and Almonds: Quickly arrange fresh strawberries evenly over the surface of the batter. Sprinkle one tablespoon of turbinado sugar across the strawberries for caramelized sweetness. Spread toasted sliced almonds evenly on top, and finish by sprinkling the remaining turbinado sugar for added crunch and flavor.
- Bake Until Perfectly Done: Place the cake in the center of the preheated oven and bake for 35–40 minutes. Test for doneness with a cake skewer inserted into the center — a few crumbs are fine, but there should be no wet batter. The internal temperature should be around 202°F (94°C).
- Cool and Release Cake: Remove the cake from the oven and allow it to cool in the pan for 15 minutes. Run a thin spatula or knife around the edges to loosen it from the sides. Remove the springform ring and transfer the cake to a wire rack to cool completely. This ensures a firm yet moist texture.
- Serve and Store: Serve warm or at room temperature, optionally with whipped cream or fresh fruit. Store leftover cake in an airtight container at room temperature for up to one day, or refrigerate for up to seven days. For longer storage, slice and freeze portions wrapped in plastic wrap for up to a month.
Notes
- Always weigh your ingredients for accuracy, especially almond flour, sugar, and eggs — this recipe works best with equal amounts of each.
- Use room temperature eggs to ensure better volume when whipping the egg whites. Cold eggs may not whip to their full potential.
- Toast sliced almonds lightly before adding for extra flavor and crunch. Keep a close eye on them to avoid burning.
- Fresh strawberries work best for this recipe, but frozen strawberries can be used in a pinch; drain excess juice before use.
- Handle whipped egg whites gently to maintain airiness in the batter, ensuring a moist and fluffy cake texture.
