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+ servings
A round cake with strawberry filling and almond flakes topping. A slice of the cake is cut out.
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5 from 1 vote

Almond Strawberry Cake (Moist & Easy)

A simple and moist almond strawberry cake with almond flour and homemade strawberry topping. A perfect homemade treat for tea and coffee!
Prep Time30 minutes
Cook Time35 minutes
Total Time1 hour 5 minutes
Course: Dessert, Snack
Cuisine: American
Servings: 1 Eight inches round cake
Calories: 3373kcal
Author: Priya Maha

Ingredients

  • 125 g all purpose flour
  • 75 g ground almond almond meal
  • 150 g granulated sugar
  • 180 g butter
  • 3 eggs
  • ½ teaspoon vanilla extract (or almond extract)
  • ¾ teaspoon baking powder
  • teaspoon salt
  • 50 g almond flakes
  • 50 g strawberry compote (strawberry filling)

Instructions

  • Pre-heat oven to 170°Celsius.
  • Measure the almond flakes and toast them in the oven for 5 minutes. Remove and set a side.
  • In a medium bowl, cream the butter, sugar and salt until light and fluffy.
  • Add the eggs, one at a time, beating well after each addition.
  • In a separate bowl, measure the flour, almond flour and baking powder and mix with a whisk to combine the ingredients.
  • Fold the dry ingredients into the creamed mixture.
  • Add in vanilla extract.
  • Pour the batter into a prepared 8 inch round cake tin.
  • Drop half teaspoons of strawberry filling all over the cake top. Use a skewer or toothpick to swirl the filling onto the cake batter.
  • Sprinkle the toasted almond flakes all over the top of the cake.
  • Bake the cake at 170°Celsius for about 35 to 40 minutes. Test with a skewer before removing it from the oven.
  • Let the cake cool in the tin for a few minutes before turning out onto a wire rack to cool completely before serving.

Notes

  • If you don’t have almond flour (also known as almond meal), you can always make your own by grounding almonds (without the brown skin) to a fine powder in a food processor. You need not sieve the ground almonds, and if you find any tiny bits of almonds in it, it is perfectly fine for this almond flour strawberry cake.
  • Roast the almond flakes separately before putting them onto the cake batter. This will ensure the flakes on your cake are perfectly crunchy after baking. When roasting the almond flakes, suffice if you roast them lightly. You can do this in the oven or over the stove top.
  • Make the strawberry compote (filling) ahead of time. My strawberry compote recipe is made using fresh berries and lasts well in the refrigerator, so making it earlier helps save time when baking this almond cake.
  • Adjust the amount of the filling on the cake to your liking. If you wish to have more filling in the cake, you can always increase it. 

Nutrition

Calories: 3373kcal | Carbohydrates: 309g | Protein: 58g | Fat: 222g | Saturated Fat: 101g | Cholesterol: 878mg | Sodium: 2150mg | Potassium: 750mg | Fiber: 18g | Sugar: 180g | Vitamin A: 5211IU | Vitamin C: 4mg | Calcium: 628mg | Iron: 13mg