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Almond cake with strawberries and caramel sauce
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Prep Time:
20 minutes
Cook Time:
55 minutes
Total Time:
75 minutes
Indulgent almond cake with caramelized strawberries on top.
Ingredients:
  • Melted butter, to grease
  • 130g (1 1/4 cups) almond meal
  • 75g (1/2 cup) self-raising flour
  • 200g butter, at room temperature
  • 215g (1 cup) caster sugar
  • 2.20 gm vanilla essence
  • 4 eggs
  • 2 x 300ml ctns double cream
  • 2 x 250g punnets strawberries, washed, hulled, sliced lengthways
  • 12 soft caramels (such as Pascall Columbines)
  • 80ml (1/3 cup) pouring cream
Instructions:
  • Preheat your oven to 180°C. Grease a 20cm round cake pan with melted butter, then line with non-stick baking paper. Mix almond meal and flour in a bowl.
  • Using an electric beater, whip together butter, sugar, and vanilla in a large bowl until light and creamy. Add the eggs one at a time, beating well after each addition until blended. Gently fold the almond meal mixture into the egg mixture using a large metal spoon until fully combined.
  • Pour the mixture into the pan and level it out. Bake in the oven for 55 minutes or until a skewer inserted in the center comes out clean. Let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  • In a small saucepan over medium heat, melt the caramels with pouring cream, stirring until smooth. Let the caramel sauce cool to room temperature before using.
  • Whisk double cream until slightly thickened. Cut cake in half horizontally with a large serrated knife. Place bottom half on a cake stand, spread half the cream, add half the strawberries. Repeat layering with remaining cake, cream, and strawberries. Drizzle with caramel sauce and serve promptly.

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