Cooking Time
60 minutes
Season
Dietary
Strawberry and Almond Cake
Recipe by Marta
June and July mean strawberries!
They are delicious as a snack, for breakfast on toast with nut butter, in a bowl of yoghurt or ice cream, chopped in salads, or blended in dressings. But this week I have decided to make a cake with some of them. This yoghurt, olive oil and almond cake is really versatile and I always use it with any seasonal fruit available, you just need to change the fruit you put on top and enjoy it with a bit of clotted cream or ice cream. Absolutely wonderful!
Ingredients:
2 eggs
½ cup Extra virgin olive oil
½ cup Yoghurt
110 Spelt flour or any flour (Also works GF)
100 g Almond flour
150 g Sugar
1 lemon
1 tsp bicarbonate soda
1 tbsp apple cider vinegar
1 tsp baking powder
150-200 g Strawberries
Method:
Turn the oven to 200C.
In a bowl whisk the eggs with the olive oil, yogurt, the juice and zest of one lemon.
Once mixed, add the bicarbonate soda and apple cider vinegar and mix a bit more.
In another bowl mix the flour, almond flour, sugar, and baking powder.
Once mixed, add it into the wet mix bowl and whisk a bit more.
Place the mix in a greased baking tray.
Chop the strawberries in halves or quarters and add scatter over the batter.
Sprinkle some sugar on top and place it in the oven.
Bake for 40 mins, check that it is cooked by inserting a cake tester until it gets out clean, if not cook 5-10 minutes more.
Leave it to cool down for a bit, you can serve it warm or have it later.
Hope you like this recipe. It’s delicious with any seasonal fruit too!
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