Strawberry Almond Cake

You can never have enough recipes for strawberries once spring berry season rolls around, so make sure to add this Strawberry Almond Cake to your recipe box. The almond cake portion of this recipe is made in one 9-inch round cake pan and maintains a light texture thanks to a combination of all-purpose flour and almond flour. Kerrygold Pure Irish Butter lends richness to the batter. A reasonable amount of sugar keeps the sweetness in check, too. The result is a sturdy yet tender cake that begs to be piled high with cream and berries.

The addition of mascarpone allows you to make the whipped cream a few hours in advance, too, and it will still hold its shape. Simply keep the mascarpone whipped cream covered in the fridge for up to 4 hours until ready to spread on the cake. The finishing touch for your Strawberry Almond Cake masterpiece is to pile it high with fresh and juicy sliced strawberries.

Tip: Cream whips better when it’s cold, so pop your bowl and beaters in the fridge 20 minutes before making the mascarpone whipped cream.

Serves:  makes one 9-inch cake
Ingredients:

 

Almond Cake:
1 1/2 cups all-purpose flour
3/4 cup almond flour (meal)
2 1/2 teaspoons baking powder
10 tablespoons Kerrygold Unsalted Butter
1 cup plus 2 tablespoons granulated sugar
4 large eggs
3/4 cup plain yogurt or Greek yogurt
2 teaspoons almond extract
1 teaspoon vanilla

 

Mascarpone Whipped Cream:
1 cup whipping cream
1/2 cup mascarpone cheese
1/4 cup superfine sugar
1/2 teaspoon vanilla

 

Topping:
Sliced strawberries

 

Directions:

To make the cake:
Preheat the oven to 350˚F. Spray a 9-inch round cake pan with baking spray. Set aside.

Combine all-purpose flour, almond flour and baking powder in a small bowl. Whisk to incorporate. Set aside.

In a large bowl, beat the butter and sugar until light and fluffy. Mix in the eggs one at a time. Mix in the yogurt and extracts. Fold in flour mixture until just incorporated.

Pour the batter into prepared pan. Bake for 35-40 minutes, until the cake feels springy to the touch in the center and a toothpick inserted into the center comes out clean. Cool cake on a wire rack for 10 minutes; then turn it out of the pan onto the rack. Cool completely.

To make the whipped cream:

Add cream, mascarpone, sugar and vanilla to a bowl; beat with a hand mixer until thoroughly incorporated and cream thickens and holds its shape (about 3-4 minutes).

Spread on top of cake.

To garnish the cake:
Pile sliced strawberries on top of the mascarpone whipped cream.