Make the lightest and fluffiest tea cake ever full of fresh strawberries, crunchy flaked almonds and a hint of cinnamon. This is just the cake you should be having with your cuppa!
While the whole world is obsessed with frostings and cupcakes, I’m a huge fan of a moist and fluffy tea cake made with the best ingredients you can find. Some days I love to a good ol lemon cake but today I was in the mood to bake something with berries, because well they’re in season right now. And while that’s the case, I leave no opportunities to use them. I start my day with berries and yogurt on muesli, and try to end it with a fabulous strawberry cream cake .Oh and let’s not forget the best ever salad Rocket and Strawberry Salad I did last month. That was a clear winner tbh!
So here was another opportunity to use the two ingredients I had been dying to pair together – Flaked Almonds and Strawberries! And what a delightful cake this turned out to be. With subtle hints of cinnamon, this cake is perfect with warm cup of whatever you like! It is super light so you won’t wanna stop at just one, so beware!
- Flour, 2 cups or 250 grams approx.
- Baking Powder, 1 teaspoon
- Cinnamon Powder, 1 teaspoon
- Softened Butter, ½ cup or 100 grams
- Caster Sugar, ¾ cup or 150 grams approx.
- Egg (at room temp), 1 large
- Buttermilk, ½ cup or 120ml
- Good Quality Vanilla Extract, 1 teaspoon
- Milk, ½ cup or 120ml
- Freshly chopped strawberries, 1 cup
- Flaked Almonds, ½ cup
- In a bowl, sieve the dry ingredients (flour, baking powder and cinnamon powder and set them aside to be used later.
- In another bowl, whisk butter until light and fluffy, add in the sugar and whisk until combined. This should take about 4-5 minutes with an electric mixer and longer with hand. Do not skip this step or cut corners.
- Once the sugar and butter are mixed, add in the vanilla extract and mix it in. Finally, add in the egg. Make sure it's room temperature or it won't mix properly.
- Preheat your oven at 180 degrees Celsius for 10 minutes.
- Add the dry ingredients to the butter mix little by little. Keep alternating with buttermilk. When you run out of buttermilk start alternating with milk until you form a nice batter. Do not over mix the batter. Use only a spatula and not a mixer for this step. It's important to only mix until you no longer see dry flour. Once the flour is incorporated, stop or you'll knock the air out.
- Add in the strawberries and flaked almonds, reserve some for the top. Mix them in gently.
- Pour the batter in a 9-inch greased round tin. Top it with the reserved flaked almonds and strawberries.
- Bake at 180 degrees for 30-35 minutes or until a toothpick inserted in the center of the cake comes out clean with a few crumbs.
- Let the cake cool down slightly before taking it out of the cake tin.
- Serve with tea or coffee.