Strawberry Almond Tea Cake
This tender and delicious strawberry almond tea cake comes together in no time and is loaded with juicy strawberries and crunchy almonds.
We had strawberries that were not getting eaten and had seen better days so I baked this strawberry almond tea cake from a recipe I found on Broma Bakery. The cake was super simple to make and put big smiles on my kids’ faces.
How to Make a Strawberry Almond Tea Cake
Adjust the oven rack to the middle position and preheat the oven to 350 degrees. Coat a 9 inch round cake pan with cooking spray.
Whisk together the flour, almond flour, baking powder, salt, and orange zest together in a small bowl until well combined.
Using a hand mixer, beat the butter, oil, and sugar until pale and fluffy, about 2 minutes. Add the eggs one at a time, and beat until combined. Beat in the almond and vanilla extracts until well combined.
Slowly add the flour mixture until combined. Gently fold in the strawberries.
Scrape the batter into the prepared pan, smooth the top, and gently tap the pan on the counter to release any air bubbles. Sprinkle the top with almonds evenly. Side Note: Batter will be thick!
Place into the oven and bake until the top is lightly golden and a wooden skewer inserted into the center of the cake comes out clean, about 40-45 minutes, rotating pan halfway through baking.
Let the cake cool in the pan on a wire rack until cooled completely. Slice and serve. Enjoy.
Equipment
Ingredients
- 1½ cups flour
- ½ cup almond flour
- 1 tsp baking powder
- ¾ tsp salt
- Zest from 1 small orange
- ½ cup unsalted butter, room temperature
- 3 tbsp vegetable oil
- 1 cup white sugar
- 2 large eggs, room temperature
- 1 tsp almond extract
- 1 tsp vanilla extract
- 1½ cups strawberries, hulled & sliced
- ½ cup almonds, thinly sliced
Instructions
- Adjust the oven rack to the middle position and preheat the oven to 350 degrees. Coat a 9 inch round cake pan with cooking spray.
- Whisk together the flour, almond flour, baking powder, salt, and orange zest together in a small bowl until well combined.
- Using a hand mixer, beat the butter, oil, and sugar until pale and fluffy, about 2 minutes. Add the eggs one at a time, and beat until combined. Beat in the almond and vanilla extracts until well combined.
- Slowly add the flour mixture until combined. Gently fold in the strawberries.
- Scrape the batter into the prepared pan, smooth the top, and gently tap the pan on the counter to release any air bubbles. Sprinkle the top with almonds evenly. Side Note: Batter will be thick!
- Place into the oven and bake until the top is lightly golden and a wooden skewer inserted into the center of the cake comes out clean, about 40-45 minutes, rotating pan halfway through baking.
- Let the cake cool in the pan on a wire rack until cooled completely. Slice and serve. Enjoy.
What’s not to love this beautiful springy cake? It looks great!
I don’t see strawberries in the ingredients list. I imagine you’d just use a cup or so, sliced? From the photo it looks as if they’re placed on the top, but you do fold them into the batter, right?
I also figure you could also use some other berry or peaches if you had them.
DavidM,
Thank you! I’ve fixed the recipe to add 1 1/2 cups of sliced strawberries. Be careful about switching out fruit because some fruits release much more juice/liquid when they bake.
-Pam
Looks very good and strawberry season will be here soon.
I absolutely love a simple fruit cake like this! As delicious for breakfast as it is for dessert.
Pam,
This was wonderful! It is a beautiful cake as well as delicious and reminds me of the almond cakes my Swedish grandmother made. So moist.
Thank you for this recipe!
Anne,
I’m so happy you enjoyed the cake. My kids also said it was so moist! Thank you for always letting me know how the recipes you try turn out. I really appreciate it!
-Pam