This Strawberry Almond Cake is amazing for spring – it’s sweet and light, with a great pop of colour!
Strawberry Almond Cake
- 2 tbsp butter, softened
- 4 tbsp greek yogurt
- 1 cup sugar
- 1 large egg
- 1 tsp vanilla bean paste
- 1/2 cup milk
- 1 tsp salt
- 1 1/2 cup self raising flour
- 1/3 cup almond slivers
- 6-8 strawberries, cut in thirds
Preheat oven to 350F (170 C)
Line a circular baking pan (it will be easier if it is spring-loaded) with baking parchment or grease heavily with butter
In a large bowl, mix together butter and yogurt until it is smooth
Add one up of sugar and whisk (or use a beater on medium) until thick and smooth
Add egg, and beat or whisk until fluffy
Add milk and mix until smooth
then add vanilla bean paste and salt, gently mix.
Fold in flour gently, not over-mixing.
Fold in almond slivers
Pour batter into cake pan and smooth out
place strawberries on top of the cake batter, pushing just lightly down so the edges are submerged
Bake for 60 minutes. If you want, you can add almond slivers to the top mid-way through cooking.
Enjoy! I love it with lemonade for a sour-sweet effect.