Strawberry Almond Cake


There's something about strawberries... especially when you find them in summer. They're red, luscious, gorgeous and just waiting for you. Normally, I'd say no cos its out of season and normally, I'd also never get it from a street side hawker. I have this phenomenal fear of being sold fruits with toad pee on them. Don't ask me why. Its probably more than toad, but lets keep it polite on a food blog. This one I couldn't resist though. Street hawker or not, I had to have them and it was perfect to twist my Orange & Olive Oil Cake into a Strawberry Almond Cake. Did I also tell you I have an olive oil fetish this season? Welcome to my world.

This cake infact got more 'hoohaaas' than the Orange cake. Mostly cos it was more moist, slightly nutty and the strawberries gave off an awesome flavour. I served it with cream and strawberry compote, but it ran out really quick before I could take a picture. The cake does well on its own even without those extras.


1                All Purpose Flour
3/4cup    Almond Meal*
11/2tsp     Baking Powder
1/4tsp     Baking Soda
3             Eggs
1/2cup    Yoghurt
2/3cup    Extra Virgin Olive Oil
1cup       Sugar
Strawberries - As much as the cake can take!


Preheat oven to 170C. Grease and line an 8" tin.
Sift flour, baking powder and baking soda.
Whisk eggs,sugar, olive oil and yoghurt till everything is blended in well.
Fold in almond meal and flour mix till you get a uniform mix.
Pour into greased tin.
Quarter strawberries and lightly press on top of the batter in concentric circles.**
Bake for around 55 mins or till a skewer comes out clean.

For the Compote
Quarter strawberries and warm up in a saucepan. Use icing sugar to increase sweetness. Add a teaspoon at a time till you get the balance of tart and sweet. There's nothing called too much compote so make as much as you can. You can always spread it on toast the next day!

*Almond meal is not readily available in India. If it is, I'm guessing its too expensive and I'm not in for it. To make almond meal, I generally pulse the almonds skin on in a blender till it becomes fine flour. Dont blend it too much or you'll get almond butter. Which isn't too bad either but just not what you want. Trust me, this works. I even use this to make macarons. If possible, sift it to remove the chunkier bits. But if you like nice bites of almond in the cake, go for it. I did!

**I dunked all the strawberries in the batter while folding so it wasn't as pretty as it should be. Strawberries on top would have been so pretty. I felt like kicking myself later. But it still tasted good and I had a good time getting people to guess the ingredients :-)


  1. Sounds Yummmmmy, Maria. I have to try this out....

    1. yes yes.. you should. and I think it would work with any fruit. Next one up is Figs