Strawberry and Cream Cake

Name: Strawberry and Cream Cake
Ingredients: Butter (for greasing); 1 cup granulated sugar; 1 Meyer lemon (or regular, zested (plus more for garnish)); ½ cup full fat Greek yogurt (room temperature); 2 eggs (room temperature); ½ cup vegetable oil; 2 tsp vanilla bean paste (or extract); ⅛ tsp pure almond extract; 1 cup all-purpose flour (plus more for dusting the pan); ½ cup almond flour (lightly packed); 2 tsp baking powder; 1 tsp kosher salt; 1 cup heavy cream; 2 Tbsp honey (more to taste); ½ tsp vanilla bean paste (or extract); Pinch of salt; 10 oz strawberries (quartered); Olive oil; Honey

12 steps

Serves 6

Updated at: Mon, 09 Dec 2024 06:34:38 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Nutrition per serving

Calories4061.4 kcal (203%)

Total Fat260.7 g (372%)

Carbs393 g (151%)

Sugars280.6 g (312%)

Protein54.7 g (109%)

Sodium3305.6 mg (165%)

Fiber13.8 g (49%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

butter

for greasing

1 cupgranulated sugar

1Meyer lemon

or regular, zested, plus more for garnish

½ cupfull fat Greek yogurt

room temperature

2eggs

room temperature

½ cupvegetable oil

2 tspvanilla bean paste

or extract

⅛ tsppure almond extract

1 cupall-purpose flour

plus more for dusting the pan

½ cupalmond flour

lightly packed

2 tspbaking powder

1 tspkosher salt

1 cupheavy cream

2 Tbsphoney

more to taste

½ tspvanilla bean paste

or extract

salt

10 ozstrawberries

quartered

olive oil

honey

Instructions

Step 1

Preheat the oven to 350 F. Line an 8-inch round cake pan with parchment paper. Butter the pan all over and dust flour. Set aside.

Step 2

Add sugar to a large bowl. Add zest and massage the zest into the sugar to bring out its oils.

Step 3

Add in yogurt, eggs, oil, vanilla, and almond extract. Whisk to combine.

Step 4

Sift flour, almond flour, baking powder, and salt over the bowl with the wet ingredients.

Step 5

Gently mix until just combined. Don’t over-mix!

Step 6

Pour batter into the prepared cake pan.

Step 7

Bake for 30-45 minutes until a toothpick inserted into the cake comes out clean.

Step 8

Let the cake cool in the pan for 10 minutes.

Step 9

Carefully invert the cake onto a wire rack to continue to cool completely.

Step 10

Meanwhile, make the whipped cream. Add cream, honey, vanilla, and salt to a medium bowl. Whip to medium peaks. Refrigerate until ready to use.

Step 11

Right before you are ready to serve, prepare the strawberries. Add the strawberries to a bowl and toss them with a drizzle of olive oil and a touch of honey. Add more honey or olive oil to taste.

Step 12

When ready to serve, top the cooled cake with the honeyed whipped cream and strawberries. Garnish with more meyer lemon zest and olive oil if desired. Serve.

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