Simple, delicious strawberry almond cake made with crème fraîche, ground almonds, spelt flour, a hint of vanilla and fresh strawberries. A lightly sweet coffee cake.
Course
Dessert
Category
Baking
Prep Time20minutes
Cook Time1hour
Total Time1hour20minutes
Servings10
Calories363kcal
AutorElle
Ingredients
175gunsalted butter,melted and brought to room temperature
70gcrème fraîche(3 tablespoons)
225gspelt flour(type 630)
100gground almonds(blanched)
1teaspoonbaking powder
1/4teaspoonfine sea salt
100gorganic beet sugar (or fine granulated sugar),plus 1 tablespoon, for coating strawberries
1package vanilla sugar(8 g)
4large eggs,at room temperature
400gstrawberries,half diced and half thinly sliced
Icing sugar,to garnish
Method
Preheat oven to 360°F / 180°C (160°C fan-assisted). Grease and line the bottom of a springform (Ø 24cm) with baking paper.
Melt the butter and once cooled to room temperature, stir in the crème fraîche. Set aside.
In the bowl of a stand mixer add the sugar, vanilla sugar, and eggs. Beat on high for 4-5 minutes, until thickened and foamy. (Alternatively, use a large mixing bowl and a hand mixer).
In a second bowl, whisk together the flour, ground almonds, baking powder and salt. Set aside.
Add the butter mixture to the bowl with the eggs, whisk briefly, then add the flour mix and gently mix until just combined. Stir in the chopped strawberries, then pour the batter into the prepared springform and level the top.
Scatter the sliced strawberries on top and sprinkle with 1 tablespoon sugar. Transfer to the oven and bake for 45-60 minutes or until golden brown and a toothpick comes out clean.
Transfer to a cooling rack and let stand 20 minutes before removing from the form. Dust with a little icing sugar before serving. Enjoy!