Recipe: Strawberry and Almond Cake

This recipe came about because a little while ago I bought a tin of strawberries. At the time I had a recipe for them but for one reason or another I didn’t end up doing that recipe so they’ve sat on my pantry for a number of months and I’d been struggling to know what to do with them.

I like following the Feed Your Family for £20 a week page on facebook and thought I’d browse their website for some inspiration when I came across this recipe. After looking at the ingredients and method I made a few amendments and came up with the following recipe, it went down a treat last night and there’s plenty left for pudding tonight!

Ingredients:

  • 1 tin of strawberries drained  – you could use 2 tins depending on how strawberryie you want it (you could use a punnet of fresh or even frozen if you prefer depending on the time of year and what you have in the house)
  • 60g ground almonds
  • 1 egg
  • 125ml milk
  • 1tsp almond extract (you could use essence)
  • 60g melted butter
  • 150g caster sugar
  • 250g self raising flour

Method:

  1. Preheat the oven to 190C.
  2. Grease and line a 9inch square baking tin
  3. Slice the strawberries in half.
  4. Mix the melted butter and caster sugar together in a mixing bowl.
  5. Add the egg and mix some more.
  6. Add the almond extract and milk and keep mixing – the mixture will be quite thin at this stage but don’t worry about that!
  7. Add in the ground almonds and self raising flour and mix together. You should have quite a thick batter now.
  8. Pour the batter in to the baking tin and place the strawberries on top in any pattern you like.
  9. Bake in the oven for 35 mins or until a skewer comes out clean.

Variations:

  • You could substitute 50ml of milk for 50ml of the liquid that the tinned strawberries came in for added strawberry flavour.
  • You could serve with custard (or strawberry custard), or just as a slice of cake.
  • You could substitute the milk for almond milk or oat milk for a slightly different flavour (and if you substitute the melted butter for melted dairy free spread this would make the cake suitable for anyone with a dairy intolerance).
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