Tea Cake That Is Better Than Therapy!
A Tea Cake So Elegant, You Will Need To Pinch Yourself
There is nothing like having someone bring a homemade meal or handcrafted dessert to your home to make you feel loved and cared for.
Recently I took a meal to a young couple who had just come home from the hospital with their adorable baby. This is the dessert I made to go with it.
Here is what Sarah Of Broma Bakery had to say about her decadent baked yumminess.
The almond meal makes it extra moist, and the slivered almonds on top provide a great crunch. Plus, it’s made in one bowl and yet gorgeous enough to present to a dinner crowd. Win-win.
INGREDIENTS
- ½ cup salted butter, room temperature
- 3 tablespoons vegetable or canola oil
- 2 large eggs, room temperature
- 1 cup granulated sugar
- pinch of lemon or orange zest
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1½ cup all-purpose flour
- ½ cup almond flour
- 1 teaspoon baking powder
- ¾ teaspoon salt
- 1½ cups sliced strawberries
- ½ cup slivered almonds
INSTRUCTIONS
- Preheat oven to 350°F. Line an 8″ cake pan with parchment paper and set aside.
- In a standing mixer with paddle attachment, cream butter, oil, eggs, and sugar until light and fluffy, about 2 minutes.
- Add in orange zest and both extracts.
- Turn speed to low and add in flour, almond flour, baking powder, and salt until just mixed
- Fold in strawberry slices.
- Pour batter into prepared cake pan or spring form pan.
- Top with slivered almonds. Bake for 40 minutes, or until cake is lightly brown on top and a knife inserted into the center comes out clean.
- Allow to cool slightly before sprinkling with powdered sugar and slicing into triangles.
Quick Tip: Serve with lemonade that you have mixed up with 7-up and finish the elegant look by freezing a few strawberry slices or blueberries in the icecube trays.
Photo and recipe courtesy of Sarah at Broma Bakery.