Author Pam - For the Love of Cooking / Original by Broma Bakery
Equipment
9-inch cake pan
Hand mixer
Ingredients
1½cupsflour
½cupalmond flour
1tspbaking powder
¾tspsalt
Zest from 1 small orange
½cupunsalted butter, room temperature
3tbspvegetable oil
1cupwhite sugar
2largeeggs, room temperature
1tspalmond extract
1tspvanilla extract
1½cupsstrawberries, hulled & sliced
½cupalmonds, 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.