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Strawberry & almond cake
Strawberry & almond cake
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Ingredients:
  • Melted butter, for greasing
  • 175g butter, at room temperature, cubed
  • 175g (3/4 cup) caster sugar
  • 115g (3/4 cup) self-raising flour, sifted
  • 85g (3/4 cup) almond meal
  • 85g (1/4 cup) strawberry jam
  • 25g (about 24) blanched almonds, chopped
  • 3 eggs, at room temperature, lightly whisked
  • Icing sugar, to dust
  • 125ml (1/2 cup) thin cream
Instructions:
  • Preheat your oven to 180°C. Grease two 20cm round cake pans with melted butter and line the bases with non-stick baking paper.
  • Combine the butter, sugar, flour, almond meal, jam, almonds, and eggs in a large bowl. Beat with electric beaters until smooth and well mixed.
  • Evenly distribute cake batter into the pans and use a spoon to create a smooth surface. Bake in the preheated oven for 25-30 minutes until a skewer comes out clean when inserted in the center. Let cool completely after removing from the oven.
  • Whip the cream in a small bowl using electric beaters or a balloon whisk until soft peaks form, then gently fold in the jam.
  • Invert the cooled cakes onto wire racks and peel off the parchment paper. Transfer one cake onto a serving plate and evenly spread with the filling. Carefully layer the second cake on top. Dust with icing sugar and serve promptly.

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