Almond cake with strawberry jam for a delicious nutty texture and an easy lemon sour cream frosting and fresh strawberries to top the cake.
I’ve not been feeling like myself over the last few days. Rather, I’m feeling like my old-self before I became a mother. Carefree, energised, relaxed and slightly funny. Because even that takes some getting used to. My parents and my sister, who are staying with us at the moment apparently decided that I would be on a break till they are around and they are sharing the day-to-day responsibilities between themselves.
‘Take a break’ they told me. So, I took long showers, watched movies in fast forward mode, slept on the couch afterwards, visited a craft store I’ve been meaning to since months, eaten calories laden curries and flatbread. And baked cakes. For me, that has always been a way of de-stressing. With people to share them with, it just got a lot more exciting.
The cake uses strawberry jam for a subtle strawberry flavour. Almonds give it a moist nutty texture which is only typical of a nut-meal based cake. The great thing about the cake is that it is so simple to make by just throwing everything together in a bowl, that it can be created at the spur of the moment. The lemon sour cream frosting is equally quick and easy. Overall, this is one cake you would want to make over and over again for its simplicity yet refined flavours.
Strawberry Almond Cake with Lemon Sour Cream Frosting (adapted with variation from Taste.com)
Serves 5-6
Strawberry Almond Cake
175 g butter, at room temperature, roughly chopped
3/4 cup castor sugar
3/4 cup self-raising flour, sifted
3/4 cup almond meal
1/4 cup strawberry jam
3 eggs, at room temperature, lightly whisked
Fresh Strawberries, to serve
Lemon Sour Cream Frosting
1 1/2 cups icing sugar mixture
1/4 cup sour cream
1 lemon, rind finely grated
For the Strawberry Almond Cake: Preheat oven to 180 degrees C. Lightly grease a round 19 cm cake pan and line the base with baking paper.
Use electric beaters to beat the butter, sugar, flour, almond meal, jam, almonds and eggs in a large bowl until combined.
Pour the cake mixture into the prepared pan and use the back of a spoon to smooth the surface. Bake in the oven for 45-50 minutes or until a skewer inserted in the centre of the cakes comes out clean. Remove from oven and set aside to cool completely.
For the Lemon Sour Cream Frosting: Sift icing sugar into a bowl. Add sour cream and lemon rind. Stir until well combined. Pour icing over cake. Allow to set. Decorate with fresh strawberries. Serve.
Haha watching movies in fast-forward mode made me giggle because I’m guilty of doing that too! This cake looks so beautiful I’m definitely going to whip it up, sounds like a great flavour combination.
Krissie x – http://pearlsofstyle.blogspot.com.au
It feels so good when someone can step in and help you with the day to day, or even just a meal. I realised the importance of mothers and sisters when I was bed ridden and couldn’t move. How I wanted someone to just make dinner! But no one here for me 🙁
Enjoy your time with them. I lost my mum 16 yrs ago. I miss her everyday but especially when I’m not well.
Oh, and the cake is awesome 🙂
I am such a fan of nutmeal cakes. So moist and delicious! Love the combination with the strawberry… delicious! As for being the ‘old version’ of yourself, I am so happy! It’s so important to take breaks and rediscover who you were before other pressures took over. Sounds blissful xxx
a lovely cake….and just perfect to share happiness and joy with family….love the flavor of strawberry jam and sour cream together…it must taste heavenly,thanks 🙂
it looks delicious!
Great cake, love all these lighter elements making it more summery! NOw time to go back to rest too!
I love the combination of sweet and sour flavors…The cake looks beautiful and outrageously delish!
Taking a break from day to day duties is a wonderful way to ” recharge batteries” and to relax.
For me too, baking is a kind of de stress therapy and when the result looks as amazing as your strawberry cake, Sonali – no need to say more.
Except for- can I have a tiny little piece, please 🙂
Almond, strawberries and sour cream frosting – I know it tastes as good as it sounds! Thanks for sharing!
Julie
Gourmet Getaways
Ooh! i want a sister and mom like yours! What a fabulous way to recharge. And if you rewarded me with this cake and an airplane ticket, I promise i could do pretty good at care taking, too!
Your break sounds heavenly! And your cake looks heavenly! There’s a theme here… : ). Good for you!
This cake is superb my friend, absolutely incredible 😀
I have pinned it because my mouth is watering so much!
Cheers
Choc Chip Uru
Mouth watering cake
Hope you are feeling better and thanks for the extra help. I don’t like to fall sick because everything stops at home and my other half; ok, he will pack food for me from outside and that’s it.
I’m admiring and drooling over the tempting cake. Wish I can have a small slice but making? thats a different story all together.
Question: what kind of almond meal do you use? There’s the powdery type, or one that is finely-ground almonds. Brand name? Strawberries are sooo sweet now, am anxious to make your lovely cake! Thanx much!!
Thank you for stopping by. Strawberries are lovely…glad you like the cake. Not sure where you are writing from. Here, in Australia almond meal is nothing but ground almonds. It is not very fine or powdery, slightly coarse. I use a brand called Sunbeam. You can make your own by simply blitzing whole almonds (blanched or unblanched) in a food processor or a coffee grinder. Hope this helps.