Almond meal–strawberry cake
When people are coming over for dinner, I prefer to serve a dessert that is already assembled so I don’t have to get up and work while the conversation is at its best. The cake can be made in advance, with the cream whipped up and the berries added just before serving.
- 3 eggs
- 1 vanilla bean
- ¼ cup honey
- ¾ cup Greek yogurt
- 3 tablespoons unsalted butter, melted and cooled slightly
- 2 cups almond meal
- ½ cup whole wheat pastry flour or gluten-free all-purpose flour
- â…“ cup natural cane sugar
- ½ teaspoon freshly grated nutmeg
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon sea salt
WHIPPED TOPPING
- 1 cup heavy cream
- 1 tablespoon natural cane sugar, or more as needed
- ½ tablespoon pure vanilla extract
- ½ cup mascarpone cheese
- Sea salt
- 2 cups sliced strawberries, slightly mashed
- Toasted sliced almonds, for garnish
Instructions:
For me, one of the best things about cooking is the magic that can happen when you combine the right flavors, like peanut butter and chocolate or strawberries and cream. This cake has three parts: the cake, the mascarpone cream, and the strawberries. On their own, they are good, but together they are simply delightful.
- Preheat the oven to 325°F. Grease a 9- inch round cake pan and line the bottom with parchment paper.
- In a bowl, whisk the eggs well. Halve the vanilla bean lengthwise and scrape the seeds into the eggs. Discard the bean or save for another use. Add the honey, yogurt, and butter and whisk again. In another bowl, sift together the almond meal, flour, sugar, nutmeg, baking soda, baking powder, and salt. Mix the wet ingredients into the dry and pour the batter into the prepared cake pan. Bake until a toothpick inserted into the center of the cake comes out clean, 22 to 25 minutes.
- Set aside to cool completely, then invert onto a cooling rack.
- While the cake is baking, whip the cream with a handheld electric mixer until it begins to thicken, then add the sugar and vanilla and continue to beat until fluffy. In the final minute, beat in the mascar-pone and a pinch of salt. Taste and whip in more sugar, if you like.
- Top the cake with the cream mixture, leaving a 1-inch border uncovered. Top with the strawberries and almonds, and serve.