Fresh Strawberry- Almond cake

20160104_152255

This is a very moist & flavouful cake that I can never stop with one piece. I did not have food colour with me and that is why the cake doesn’t have that gorgeous pink colour.

Ingredients:-

For the sweetened strawberry puree:-

  1. Fresh strawberry puree – 1 cup ( Blend some fresh strawberries in your food processor to get 1 cup of puree)
  2. Caster sugar – 2 heaping tbsps

Cook the puree with the sugar in a small saucepan till the mixture turns thick. Let this cool down to room temperature.

For the cake:-

  1. Plain flour – 1 cup
  2. Baking soda – 1/2 tsp.
  3. Salt- a pinch
  4. Butter – 50 grams, softened
  5. Oil – 1/4 cup
  6. Caster sugar – 1 cup
  7. Egg – 2 numbers, medium
  8. Vanilla essence – 1/2 tsp.
  9. Strawberry essence – 1 tsp.
  10. Red food colour – 1/4 tsp.
  11. Sweetened strawberry puree – 4 tbsps (which we have previously prepared)
  12. Dessicated coconut powder – 1/4 cup
  13. Almond meal – 1/2 cup
  14. Thick curd – 2 tbsps.

For the soaking syrup:-

  1. Water – 1/4 cup
  2. Caster sugar – 1/4 cup
  3. Rum – 1 tbsp
  4. Strawberry essence – 1 tsp.

For the frosting:-

  1. Beaten whipped cream – 1 cup
  2. Cream cheese – 1/2 cup
  3. Icing sugar – 1/4 cup
  4. Almond meal – 1/4 cup
  5. Sweetened strawberry puree – 2 tbsps(which we have previously prepared)

Method:-

Prepare the cake first

  1. Preheat the oven to 180C.
  2. Prepare a 6″ cake tin.
  3. Sift together the plain flour, baking soda  & a pinch of salt.
  4. Beat together the eggs and the caster sugar till pale & creamy. Add in the melted butter & the oil, little by little & beat well for 7-8 minutes .
  5. Beat in 1/2 tsp of vanilla essence, 1 tsp of strawberry essence & the red food colour.
  6. Add the sweetened strawberry puree and beat.
  7. Fold in the sifted dry ingredients alternated with the curd, beginning & ending with the flour.
  8. Finally fold in the almond meal & the dessicated coconut powder.
  9. Pour batter into the  cake tin.
  10. Bake at 180C for 45 minutes or till a skewer inserted into the center of the cake comes out clean.
  11. Let this cake cool down completely to room temperature.
  12. Cut the cooled down cake into 2 halves horizantally.

Prepare the soaking syrup:-

Combine the sugar & water in a medium sauce pan & cook on medium low heat till the sugar dissolves completely. Let this syrup cool down to room temperature. Stir in the rum & the essence.

For the filling & frosting:-

Beat together the cream cheese & icing sugar till creamy. Add the sweetened strawberry puree & mix. Fold in the beaten whipped cream & almond meal.

Assembling the cake:-

  1. Soak the cake halves with the soaking syrup.
  2. Use 1/3rd of the filling/frosting mixture to sandwitch the two cake layers.
  3. Cover the top & sides of the cake with the frosting.
  4. Refrigerate for 2 hours atleast for the cake to set.
Advertisements
This entry was posted in Baking, Cake, Continental. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s