Ingredients
- 175 g unsalted butter, melted and brought to room temperature
- 70 g crème fraîche (3 tablespoons)
- 225 g spelt flour (type 630)
- 100 g ground almonds (blanched)
- 1 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 100 g organic beet sugar (or fine granulated sugar), plus 1 tablespoon, for coating strawberries
- 1 package vanilla sugar (8 g)
- 4 large eggs, at room temperature
- 400 g strawberries, half diced and half thinly sliced
- Icing sugar, to garnish
Instructions
- 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!
Nutrition
Video
Notes
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