Ingredients
For the Cake:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp almond extract (or vanilla extract)
- ½ cup sour cream or yogurt
- ¼ cup milk
For the Almond Cream:
- ½ cup almond flour
- ¼ cup butter, softened
- ¼ cup sugar
- 1 egg
- ½ tsp almond extract
For the Topping:
- 1 cup fresh strawberries, sliced
- 2 tbsp sugar (optional, to sweeten the berries)
- ¼ cup sliced almonds (toasted for extra flavor)
- Whipped cream or powdered sugar (for garnish)
Instructions
- Preheat Oven:
Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan.
- Prepare Cake Batter:
In a bowl, mix flour, baking powder, baking soda, and salt.
In another bowl, beat butter and sugar until creamy. Add eggs one at a time, then mix in almond extract, sour cream, and milk.
- Combine:
Gradually add the dry ingredients to the wet mixture. Mix until smooth.
- Make Almond Cream:
In a small bowl, mix almond flour, butter, sugar, egg, and almond extract until creamy.
- Layer:
Pour the cake batter into the pan. Spoon almond cream on top and swirl gently with a knife.
- Add Strawberries:
Arrange sliced strawberries on top and sprinkle with sugar if desired.
- Bake:
Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
- Cool & Garnish:
Let the cake cool. Top with toasted almonds and a dusting of powdered sugar or a dollop of whipped cream.
Would you like me to make it a no-bake version or keep it as this baked one?
