Strawberry Rhubarb Almond Cake
Prep Time: 15 minutes | Cook Time: 50 minutes | Total Time: 1 hour 5 minutes
Ingredients:
1 cup and 2 tbsp (156g) all-purpose flour (option for gluten-free)
1/2 cup (56g) almond flour (store-bought or homemade)
1 and 1/2 tsp baking powder
1/4 tsp salt
6 tbsp unsalted butter, room temperature
2/3 cup granulated sugar
3 large eggs, room temperature
1 tsp vanilla extract
1 tsp lemon zest (sub orange zest)
1/2 cup whole milk (sub Greek yogurt)
1 and 1/2 cups (250g) fresh strawberries, sliced
1 stalk rhubarb, sliced
1/4 cup sliced almonds
Instructions (yields 8 slices):
Preheat oven to 350°F. Line a 9-inch cake pan with parchment paper and grease the sides.
In a bowl, mix the all-purpose flour, almond flour, baking powder, and salt together. Set aside.
Using a stand mixer, beat the butter and sugar together until smooth and creamy. Add in the eggs, vanilla extract, and lemon zest, one at a time, and mix until well combined.
With the stand mixer on its lowest setting, slowly add the dry ingredients and mix until just combined.
Add the whole milk and mix until combined. Fold in the strawberry slices.
Pour the batter into the prepared cake pan and spread evenly. Place the rhubarb slices on top and sprinkle with the sliced almonds.
Bake the cake for about 50 minutes, or until a toothpick inserted in the center comes out clean. Remove the cake from the oven and place the pan onto a wire cooling rack. Allow to cool before topping with powdered sugar.
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GF Option