Strawberry Almond Tea Cake
This strawberry almond tea cake is delightful with its combination of fresh strawberries, orange zest, and almond extract. It's a simple and delicious treat that's perfect for any occasion.
Servings: 8 slices
Equipment
- 8" round cake pan
- Electric hand or stand mixer
- Parchment Paper
Ingredients
- 1/2 cup ( 113g) unsalted butter , room temperature
- 2 large eggs , room temperature
- 3 tbsp ( 25ml) vegetable oil
- 180 g granulated sugar
- 1 tsp almond extract
- 1 tsp vanilla extract
- 190 g all-purpose flour
- 60 g almond flour
- 1 tsp baking powder
- ¼ tsp salt
- 1½ cup fresh strawberries
- 40 g sliced almonds
- zest of one orange
Instructions
- Preheat oven to 350°F. Line an 8″ cake pan with parchment paper, leaving an overhang. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream butter, oil, eggs, and sugar on medium-high until light and fluffy, about 2 minutes. Add orange zest, vanilla extract, and almond extract.
- Lower the mixer speed to low and add the flour, almond flour, baking powder, and salt; mix until just combined. Fold in the strawberry slices. The batter will be thick.
- Pour the batter into the prepared cake pan. Sprinkle on sliced almonds. Bake for 42-45 minutes or until the top of the cake is golden brown and a knife or toothpick inserted into the center comes out clean. Allow the cake to cool slightly before sprinkling it with powdered sugar and serving.
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