cake – TasteFood

Olive Oil Polenta Cake with Almonds and Lemon

March 21, 2020June 23, 2020by Lynda Balslev6 Comments

An all-day cake, because we need this:

Let’s be honest, we can all do with a little pick-me-up. This lemony olive oil and polenta cake will help. Whether you call it breakfast, snack, or dessert, it’s a guaranteed sweet break that you deserve to take any time of the day. This cake is also gluten-free, thanks to the almond meal and polenta, which give it a nutty and slightly crunchy texture. Drenched in lemon syrup, each bite is a burst of citrusy sunshine.

The only tricky issue with this cake is that it tastes even better the day after baking, once it’s had time to sit and soak with the syrup and develop in flavor. So, the only challenge you may face is waiting, or at least saving some of it for later. To store, wrap it tightly in plastic and let stand at room temperature overnight (perhaps out of sight). Of course, if you can’t wait, that’s entirely understandable. No judging, friends.

Olive Oil Polenta Cake with Almonds and Lemon

Active Time: 15 minutes
Total Time: 1 hour and 5 minutes, plus cooling time
Makes 1 (8-inch) cake

Cake:
1 1/2 cups almond meal (or almond flour)
1 cup fine or medium-grain polenta or cornmeal – see note below
1 1/2 teaspoons baking powder
3/4 teaspoon salt
3 large eggs, room temperature
1 cup sugar
3/4 cup olive oil
2 tablespoons lemon juice
1 tablespoon lemon zest
1 teaspoon almond extract

Syrup:
1/4 cup lemon juice
1/4 cup sugar

1. Preheat the oven to 350°F. Grease an 8-inch spring-form pan and line with parchment.
2. Combine the almond meal, polenta, baking powder, and salt in a bowl and whisk to blend.
3. Whisk the eggs and sugar in a large bowl until light in color, about 2 minutes. Mix in the olive oil, lemon juice, zest, and almond extract. Add the dry ingredients and mix to combine without over-mixing.
4. Pour the batter into the prepared pan. Transfer to the oven and bake until the cake is golden brown and a knife inserted into the center comes clean, 45 to 50 minutes. If the cake begins to brown on top before finished baking, loosely cover with foil.
5. While the cake is baking, prepare the syrup. Combine the sugar and lemon juice in a small saucepan over medium heat. Heat over medium heat, whisking until the sugar dissolves. Remove from the heat.
6. Transfer the cake from the oven to a wire rack. Brush the top with some of the syrup and cool 10 minutes. Remove the sides of the pan and brush the cake on the sides with the syrup. Cool completely. (You may not use all of the syrup.)
7. Serve as-is or with a dusting of powder sugar and/or candied lemon peel. To store, wrap in plastic and store at room temperature for up to 4 days or freeze for up to one month.

Note: This recipe specifies polenta, which varies in texture, from fine to coarse. A coarser polenta, will give a slight crunch to the cake. If you prefer a softer texture, use a fine-grained polenta (not instant) or cornmeal.

Baking, cake, chocolate, Desserts, gluten-free

Flourless Double Chocolate Cake

February 6, 2020February 6, 2020by Lynda Balslev3 Comments

The quintessential little black dress of cakes:

A flourless chocolate cake is the “must-have” dessert in your recipe repertoire. Minimal, simple and universally pleasing, it’s a classic for all occasions. And, short of intravenous therapy, it’s one of the most intense forms of chocolate consumption you will experience. A tiny sliver of this luscious, gluten-free cake goes a long way (or maybe not, depending on your will-power).

Since the cake is flourless, it demands a very short list of ingredients, which means that the spotlight is rightly on the chocolate. Don’t skimp in this department. Choose the best quality dark (70-72%) chocolate you can lay your hands on, because it makes all the difference, and you will be rewarded with a stunning cake. Like the go-to black dress, you can keep it simple or accessorize it with extra bling. Serve it “naked” with a dusting of powder sugar, or, for more sparkle, you can wrap it in a shiny sheen of chocolate glaze. Either way, feel free to serve the cake with gently sweetened whipped cream, which adds a cooling ethereal contrast to the inky chocolate wedge. And if fresh strawberries are available, for goodness sake, don’t hold back.

Glazed Flourless Chocolate Cake

Active Time: 30 minutes
Total Time: 1 hour and 30 minutes, plus cooling time
Makes 1 (9-inch) cake; serves 8 to 10

Cake:
Unsweetened cocoa powder for dusting
12 ounces high-quality dark chocolate (70-72%), chopped
1 cup / 8 ounces unsalted butter, room temperature
6 large eggs, separated, room temperature
1 cup granulated sugar, divided
1 teaspoon vanilla extract
1/4 teaspoon salt

Glaze:
4 1/2 ounces dark chocolate, finely chopped
1/4 cup heavy cream
1/4 cup dark corn syrup

Whipped cream and fresh strawberries, for garnish

1. Heat the oven to 350°F. Butter a 9-inch diameter spring-form pan. Line the bottom with parchment paper and butter the parchment. Sprinkle with unsweetened cocoa powder and tap out the excess.
2. Combine the chocolate and butter in a double boiler or heatproof bowl placed over a saucepan of barely simmering water. Stir frequently until the chocolate is melted and smooth and remove from the heat.
3. Beat the egg yolks and 1/2 cup sugar in the bowl of an electric mixer fitted with a whisk attachment until light and thick, about 3 minutes. Transfer the eggs to a large clean bowl and then stir in the melted chocolate, vanilla, and salt.
4. In a clean mixing bowl, beat the egg whites until soft peaks form. With the machine running, add the remaining 1/2 cup sugar, 1 tablespoon at a time, until medium-firm peaks form. Stir in 1/4 of the egg whites to the chocolate to blend, and then gently fold in the remaining whites, in 2 additions, without over-mixing. Pour the batter into the prepared pan and spread evenly.
5. Bake until the top of the cake is slightly puffed and cracked and a knife inserted into center comes out with moist crumbs, 40 to 50 minutes. Transfer to a wire rack and cool completely in the pan. (If desired, the cake can be served unglazed at this point. Dust with powder sugar before serving.)
6. To make the glaze, place the chocolate in a heat resistant bowl. Heat the cream in a small saucepan until it just reaches a simmer and pour over the chocolate. Add the corn syrup and vanilla and whisk until smooth. Keep warm.
7. Remove the side of the cake pan, invert the cake onto a plate, and discard the parchment. Pour the glaze over the center of the cake. Spread the glaze over the top and down the sides of the cake, using an off-set spatula to smooth the glaze. Chill in the refrigerator until firm, about 10 minutes.
8. Serve at room temperature with whipped cream and fresh strawberries.

Baking, cake, Denmark, Desserts, Fruit

Berries-and-Cream Vanilla Layer Cake

August 22, 2019August 22, 2019by Lynda Balslev

A light and fresh vanilla cake that’s all about summer berries:

When it comes to baking I keep it simple, preferring goodies that are fresh and light. This especially applies to cake. It was my daughter’s birthday recently, and her favorite cake is a Danish lagkage (layer cake) which is the traditional birthday cake served at celebrations. It’s a simple and easy cake to make and eat, with thin layers of vanilla sponge, gobs of whipped cream, and fresh berries. It’s flexible, kid-friendly, and pretty to look at. No piping or fiddly decorations needed. The only bling is a pile of fresh berries smeared into the cream and piled on top, and, if you’re so inclined, pretty snipped sprigs and edible flowers from the garden.

I have messed around with different vanilla cake recipes over the years, and this is the one I currently favor. This sponge cake recipe is adapted from Cooks Illustrated. Make sure that all of the sponge cake ingredients are at room temperature before you begin.

Berries-and-Cream Vanilla Layer Cake

Active Time: 30 minutes
Total Time: 1 hour, plus cooling time
Serves: 8 to 10

Cake:
4 large eggs
1/2 cup whole milk
2 teaspoons vanilla extract
1 teaspoon finely grated lemon zest
2 cups cake flour
1 1/2 cups granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened

Whipped Cream:
2 cups chilled heavy cream
2 tablespoons sifted confectioners sugar
1/2 teaspoon vanilla extract
1 cup fresh raspberries

1 cup good quality raspberry preserves
Assorted berries, such as raspberries, strawberries, currants, for garnish

Make the cake:
1. Preheat the oven to 350°F. Butter two (8 or 9-inch) cake pans. Line the bottoms with parchment and butter the parchment.
2. Whisk the eggs, milk, vanilla, and lemon zest in a medium bowl to combine.
3. Combine the flour, baking powder, sugar, and salt in the bowl of an electric mixer. Briefly mix on low speed to blend.
4. Add 1/3 of the butter and mix on slow speed to blend and then increase the speed to medium and mix for about 10 seconds.
5. Add half of the remaining butter and mix for 10 to 15 seconds to blend. Add the remaining butter and mix for 10 to 15 seconds. The mixture should be wet and granular.
Add half of the egg mixture and mix to just combine without over-mixing. Add the remaining egg mixture and mix until smooth without over-mixing.
6. Divide the batter between the pans. Transfer to the oven and bake until a skewer inserted in the center comes out clean, about 25 minutes. Cool on a rack for 10 minutes, then invert the cakes and cool completely. When cool, use a serrated knife to slice the cakes in half horizontally (optional).

Make the cream:
Whip the cream in the bowl of an electric mixer until traces of the whisk are apparent. Add the sugar and vanilla and beat until firm peaks form. Place the 1 cup raspberries in a medium bowl and mash with a fork. Add half of the whipped cream and gently fold in to combine.

Assemble:
Place one cake layer on a cake plate. Spread a thin layer of the raspberry preserves over the cake, and then smear a layer of raspberry-whipped cream (not too thick) over the preserves. Repeat with remaining layers. Spread the top and sides of the cake with the remaining whipped cream. (You can leave the sides “naked” if desired.) Garnish with more fresh berries and sprigs. Refrigerate until serving, up to 2 hours.

Baking, cake, Christmas, Desserts, Fruit

Holiday Prep: Orange Olive Oil Cake with Almonds and Cardamom

December 12, 2018December 12, 2018by Lynda Balslev4 Comments

An easy holiday cake perfect for any time of day:

This light and moist cake will carry you through the holidays, and, for that matter, any day. Redolent with orange and cardamom and slightly spiked with Gran Marnier, it’s delicious for brunch or afternoon tea and spiffy enough for dessert. Almond flour adds a slight nuttiness and wholesome crumb to the cake. And do not skimp on the orange zest, as it adds an important zing of citrus and fragrance. The sea salt is optional in the glaze, but if you lean that way, go for it. The flavors of the cake will develop while it cools and the glaze will ensure long lasting moistness, which makes this cake an entertainer’s best friend. Store the cake at room temperature for up to 3 days, but it will likely be eaten long before that.

Orange Olive Oil Cake with Almonds and Cardamom

Active Time: 20 minutes
Total Time: 1 hour plus cooling time
Serves 8 to 10

Cake:
4 large eggs
1 1/4 cups sugar
3/4 cup olive oil
3/4 cup fresh orange juice
1 tablespoon (packed) finely grated orange zest, from an untreated orange
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup all-purpose flour
1 cup almond meal
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cardamom
3/4 teaspoon salt

Glaze:
1/4 cup sugar
1/4 cup fresh orange juice
1 tablespoon Gran Marnier or Cointreau (optional)
Pinch of sea salt

1. Preheat the oven to 350°F. Butter a 9-inch spring-form pan, line with parchment and butter the parchment.
2. Whisk the eggs and sugar in a large bowl until light in color. Add the olive oil, orange juice, zest, vanilla and almond extracts and stir to blend.
3. Combine the flour, almond meal, baking powder, baking soda, cardamom, and salt in a separate bowl. Add to the wet ingredients, stirring to blend without over-mixing. Pour into the prepared pan.
4. Bake until the cake is golden brown and a knife inserted into the center comes clean, about 45 minutes.
5. While the cake is baking, prepare the glaze. Combine the sugar and orange juice in a small saucepan. Simmer until the sugar dissolves and the liquid reduces to a syrupy consistency, about 2 minutes, stirring constantly. Add the Gran Marnier, if using, and sea salt and simmer briefly, about 1 minute, stirring frequently.
6. Transfer the cake from the oven to a wire rack. Brush the top with the glaze and cool 10 minutes. Remove the sides of the pan, and then brush the cake on the sides with the glaze. Cool completely.
7. Serve dusted with confectioners sugar and/or with whipped cream. If desired, add a tablespoon of the (thoroughly cooled) glaze to the cream while whipping.

Baking, cake, Desserts

Chocolate Stout Pound Cake with Whiskey Cream

March 14, 2018March 22, 2018by Lynda Balslev2 Comments

With St. Patrick’s Day just around the corner, chances are you have a few bottles of Guinness Stout laying about. As the saying goes, when life hands you lemons you make lemonade. So when life hands you Guinness Stout, you should absolutely drink the stout – but be sure to set a bottle aside to make this cake. This recipe yields one hefty cake, or 12 individual mini-cakes. It’s moist, tender, and lusciously dark. The stout disappears into the background of this rich cake, while grounding it in an adult sort of way, cutting the sweetness and mingling with the slightly bitter chocolate. If you’re feeling especially indulgent (and lucky), serve it with a dollop of whiskey-laced whipped cream.

Chocolate Stout Pound Cake with Whiskey Cream

Active Time: 20 minutes
Total Time: 1 hour and 20 minutes
Makes 1 large pound cake or bundt cake (or 12 mini-bundt cakes)

Cake:
1 cup unsalted butter, room temperature
1 cup stout beer, such as Guinness
12 ounces dark chocolate, finely chopped
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 large eggs
1 1/2 cups (packed) dark brown sugar
1/2 cup sour cream

Whiskey Cream:
1 cup heavy cream
1 tablespoon granulated sugar
2 teaspoons Irish Whiskey
1/2 teaspoon vanilla extract

1. Preheat the oven to 350°F. Butter and line a large loaf pan with parchment. Butter the parchment paper. If using a bundt pan or mini-bundt pans, butter the pans.
2. Heat the butter and stout in a medium saucepan over medium heat until the butter melts. Remove the pan from the heat, then add the dark chocolate and stir until smooth.
3. Whisk the flour, baking powder, baking soda, and salt in a bowl.
4. Whisk the eggs and sugar until light. Whisk in the sour cream and add to the chocolate. Add the dry ingredients and stir to combine without over-mixing.
5. Pour the batter into the prepared pan or mini-bundt pans. Place on a baking sheet and transfer to the oven. Bake until the cake is set and a wooden skewer inserted in the center of the cake comes clean, 55 to 60 minutes for a large cake or 25 minutes for mini-cakes. Transfer the cake to a rack and cool in the pan for 5 minutes. Turn the cake out onto the rack and cool completely.
6. Before serving, make the whipped cream. Beat the cream in the bowl of an electric mixer until traces of the whisk are visible. Add the remaining ingredients and continue to whip until soft peaks form. Cut the cake into serving pieces and serve with the whipped cream.

Baking, cake, Fruit

Easy Holiday Baking: Persimmon Teacake

December 11, 2017July 16, 2018by Lynda Balslev2 Comments

I discovered persimmons when I lived in Europe, where they are commonly known as sharon fruit. They were a mystery to me at first, these orange tomato-shaped creatures – how to eat them? Skin or no skin? I quickly learned to enjoy persimmons in their entirety, with their taught crisp skin giving way to dribbling soft, honey-sweet flesh. Now I live in California, where persimmon trees grow in our garden. In the fall, when the leaves are still intact, the persimmon trees are at their prettiest. Their fruit continues to ripen, and their pumpkin-orange skin is striated with shades of gold and sage, while the robust leaves are streaked in crimson. Come winter, when the leaves have fallen, the fruit continues to cling to the barren branches, dangling like forgotten Christmas ornaments, ripe for plucking.

There are two types of persimmons: the round squat fuyu and the more upright heart-shaped hachiya. The hachiya must be eaten at its ripest, which means incredibly squishy, to avoid its astringent unripened flesh. It’s best to enjoy an hachiya as a big juicy slurp with a napkin in hand, or blending its pulp into baked goods. Unlike the hachiya, the fuyu is not astringent, so it may be eaten firm or soft. I enjoy the firmness of fuyus when their consistency is similar to a crisp pear. At this stage they hold their shape well and have a soft sweetness, which makes them a great addition to salads and salsas. The firm fuyu fruit can also be grated and mixed into baked goods, just as you would grate a carrot into cakes -– such as in this teacake.

Persimmon Olive Oil Teacake
Makes 1 loaf

1 cup all-purpose flour
1/2 cup almond flour
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
2 large eggs
1/2 cup granulated sugar
1/2 cup light brown sugar
1/2 cup olive oil
1 teaspoon vanilla extract
1 cup coarsely grated fuyu persimmon, packed, about 2 persimmons
1/2 cup chopped walnuts

1. Heat the oven to 350°F. Butter or oil a loaf pan.
2. Whisk the flour, almond flour, cinnamon, cardamom, baking powder, baking soda, salt, and nutmeg in a medium bowl.
3. In a large bowl, whisk the eggs and sugars until light and fluffy, then whisk in the oil and vanilla. Add the flour ingredients and stir to just combine without overmixing. Stir in the persimmon and walnuts.
4. Pour the batter into the baking pan and bake until a toothpick inserted into the center comes clean, about one hour, depending on the shape of the pan. Cool on a rack for 10 minutes, then remove from the pan and cool completely. Serve warm or at room temperature.

Baking, cake, cookbook, Desserts, Fruit, Wine

Strawberry Cake and TasteFood News

May 20, 2017July 22, 2018by Lynda Balslev19 Comments

It’s almost summer, and we deserve cake.

I am so excited to share with you 2 pieces of good news about TasteFood. It’s been a little quiet here on the blog lately, in large part due to 3 book projects I’ve been busy working on. I am happy to announce that the first book The Little Pink Book of Rosé, is now available for pre-order! It’s a light and sparkly little gift book, filled with quips, quotes and fun facts about rosé (my favorite summer wine), as well as 20 sweet, savory, and drinkable rosé recipes which I developed.

Now for the second piece of big news: As of June 8, TasteFood will be a syndicated weekly column coming to a newspaper near you! This means that you will be able to read TasteFood in many of your local papers throughout the U.S. each week. Once the dust settles, I’ll be developing a newsletter that will tie in news about my cookbooks, blog, and column. Finally and most importantly, I would love to hear from you! Leave a comment, ask questions, let me know about recipes, cuisines, or cooking topics you would like to read about, either here on the blog or the email address provided in my column – your feedback is highly valued!

So, now it’s time for cake…

Strawberry Cake

While nothing beats fresh sun-sweetened strawberries, au natural or swiped through a dollop of whipped cream, put aside a pint or two to make this simple cake. It’s light and simple, gently sweetened and generously studded with as many strawberries you can fit. I halved the jumbo-sized strawberries in the pictured cake, but recommend quartering them if very large, so they’ll begin to break down while baking, making a luscious juicy mess. Serves 6 to 8.

1 1/2 cups unbleached all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
6 tablespoons unsalted butter, softened
3/4 cup granulated sugar, plus 1 tablespoon
1 large egg
1/2 cup buttermilk
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
2 teaspoons finely grated lemon zest, divided
1 pound strawberries, halved – or quartered if very large

1. Preheat the oven to 350°F (180C). Butter a 9-inch (23cm) pie or gratin dish.
2. Whisk the flour, baking powder, baking soda, and salt in a medium bowl.
3. Combine the butter and the 3/4 cup sugar in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, about 3 minutes. Mix in the egg, buttermilk, vanilla and almond extracts, and 1 teaspoon lemon zest. Add the flour and mix to thoroughly combine without over-mixing. 4. Pour the batter into the prepared dish and spread evenly. Arrange the strawberries, cut-sides down, on top of the batter, gently pressing to partially submerge. Squeeze in as many strawberries as possible – it’s ok to be greedy – and reserve the rest for serving. Sprinkle the top of the cake with the 1 tablespoon sugar.
5. Bake the cake until the top is light golden and a toothpick inserted in the center of the cake comes clean, about 1 hour. Transfer to a wire rack and sprinkle with 1 teaspoon lemon zest. Cool slightly and serve lukewarm or at room temperature with whipped cream and extra strawberries (if you haven’t already eaten them!)

Baking, cake, Desserts

Holiday Baking: Orange Cardamom Olive Oil Cake

December 2, 2016July 22, 2018by Lynda Balslev7 Comments

Orange Cardamom Olive Oil Cake
Almonds and Gran Marnier

This light and moist cake will carry you through the holidays. Redolent with orange, cardamom, and almonds, and slightly spiked with Gran Marnier, it’s delicious for tea and spiffy enough for dessert. The sea salt is optional in the glaze, but if you lean that way, go for it. The flavors of the cake will develop while it cools and the glaze will ensure long lasting moistness. Store the cake at room temperature for up to 3 days, but it’s unlikely it will go uneaten that long.

Cake:
4 large eggs
1 1/4 cups sugar
3/4 cup olive oil
3/4 cup fresh orange juice
1 tablespoon finely grated orange zest, from an untreated orange
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup all-purpose flour
1 cup almond meal
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cardamom
3/4 teaspoon salt

Glaze:
1/4 cup sugar
1/4 cup fresh orange juice
1 tablespoon Gran Marnier or Cointreau
Pinch of sea salt

Optionals:
Powdered sugar
Whipped cream

1. Preheat the oven to 350°F. Butter a 9-inch springform pan lined with parchment.
2. Whisk the eggs and sugar in a large bowl until light in color. Add the olive oil, orange juice, zest, vanilla and almond extract and stir to blend.
3. Combine the flour, almond meal, baking powder, baking soda, cardamom, and salt in a separate bowl. Add to the wet ingredients, stirring to blend without over-mixing. Pour into the prepared pan.
4. Bake until the cake is golden brown and a knife inserted into the center comes clean, about 45 minutes.
5. While the cake is baking, prepare the glaze. Combine the sugar and orange juice in a small saucepan. Simmer until the sugar dissolves and the liquid reduces to a syrupy consistency, about 2 minutes, stirring constantly. Add the Gran Marnier and sea salt and simmer 1 minute, stirring frequently.
6. Transfer the cake from the oven to a wire rack. Brush the top with the glaze and cool 10 minutes. Remove the sides of the pan, then brush the cake on the sides with the glaze. Cool completely.
7. Serve dusted with confectioners sugar and/or with a dollop whipped cream. If desired, add a tablespoon of the (thoroughly cooled) glaze to the cream while whipping. .

Baking, cake, Fruit

Upside Down Baking: Raspberry, Fig and Almond Cake

August 30, 2015July 14, 2017by Lynda Balslev7 Comments

Upside-down baking is irresistable to me, whether it’s in the form of a tarte tatin or a cake. The common denominator is a gorgeous, gooey caramelized bottom, which, once inverted, becomes the top. Nestled in the sticky caramelized goodness are hunks of seasonal fruit, which release their juice and perfume the pastry, while studding the topping like jewels in a crown.

The other winning quality of upside-down desserts is that they are generously flexible with the seasons. In the fall, pears and apples are the fruit of choice. In the summer, stone fruit, figs and berries display their wonders. Mix and match to your taste. It’s impossible to go wrong.

Fig and Raspberry Upside-Down Cake

Serves 8 to 10

1/2 cup plus 3/4 cup unsalted butter, room temperature
3/4 cup light brown sugar
8 large figs, halved lengthwise
3 ounces raspberries
1 1/4 cups all purpose flour
1/2 cup almond flour (meal)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
1 teaspoon finely grated lemon zest
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
3/4 cup granulated sugar
3 large eggs

1. Preheat the oven to 350°F. Butter a 9-inch springform pan. Line the bottom with parchment and butter the parchment. Tightly wrap the bottom of the pan with foil.
2. Melt the 1/2 cup butter and the light brown sugar together in a saucepan over medium heat, whisking to combine. Pour into the springform pan. Arrange the figs, cut side down in a circular pattern in the sugar. Fill in the gaps with the raspberries.
3. Mix the flour, almond flour, baking powder, baking soda, and salt in a medium bowl. Whisk the sour cream, lemon zest, vanilla and almond extracts in a small bowl.
4. Beat the 3/4 cup butter and the granulated sugar in a mixer with a paddle attachment until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Mix in 1/4 of the flour mixture to blend. Add the sour cream mixture and mix to combine. Add the remaining flour mixture and mix to thoroughly combine without overmixing.
5. Drop the cake batter over the fruit in large spoonfuls, then carefully spread the batter to cover the fruit and caramel.
6. Bake the cake in the oven until a toothpick inserted in the center comes out clean, about 45 minutes. Cool on a rack for 10 minutes then invert onto a plate. Serve slightly warm or at room temperature.

Baking, cake, Desserts

Strawberry Cake

June 12, 2015by Lynda Balslev9 Comments

Reprinted from the TasteFood archives, because it’s the end of the school year, and we all deserve cake.

More strawberries, you say? You bet. I am greedy at this time of year when spring produce is cluttering up the market shelves. A rotation of asparagus, peas, and strawberries passes through our kitchen to the table on a daily basis. You would think we would tire of all of this goodness, but it never seems to be the case. It also helps to have a variety of recipes to choose from to change things up a bit. While nothing beats fresh strawberries with a little cream, put a few aside to make this simple cake. It’s light, gently sweetened, and generously studded with more strawberries than you know what to do with. Actually, I don’t mean that – we all know what to do with strawberries. Just be sure to save some to make this cake.

Strawberry Cake

I halved my jumbo sized strawberries in the pictured cake, but recommend quartering them if very large, so they will begin to break down while baking, making a luscious juicy mess. Recipe adapted from Martha Stewart.

1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons unsalted butter, softened
3/4 cup granulated sugar, plus 1 tablespoon
1 large egg
1/2 cup buttermilk
1 teaspoon vanilla extract
2 teaspoons finely grated lemon zest, divided
1 pound strawberries, halved – or quartered if very large

Preheat your oven to 350°F (180°C). Butter a 10-inch (25 cm) pie or tart pan (I used a 9-inch extra-deep pie pan).

Whisk the flour, baking powder, baking soda, and salt in a medium bowl. Combine the butter and 3/4 cup sugar in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, about 3 minutes. Mix in the egg, buttermilk, vanilla, and 1 teaspoon lemon zest on medium speed. Add the flour and mix to combine without over-mixing. Spread the batter in the prepared dish. Arrange the strawberries, cut-side down, on top of the batter, gently pressing to partially submerge. Squeeze in as many strawberries as possible – it’s ok to be greedy. Sprinkle the top of the cake with the 1 tablespoon sugar.

Bake in the oven until the top of the cake is light golden and a toothpick inserted in the center of the cake comes clean, about 1 hour. Transfer to a wire rack to cool. Before serving, sprinkle 1 teaspoon lemon zest over the cake. Serve slightly warm or at room temperature with whipped cream.