Strawberry-Almond Cake
Recipe information
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Cooking:
10 min.
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Servings per container:
8
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Source:

Ingredients for - Strawberry-Almond Cake

1. Cooking spray -
2. 1 1/4 c. (6 oz.) almonds, lightly toasted -
3. 1 c. all-purpose flour -
4. 2 1/2 tsp. baking powder -
5. 1 tsp. finely grated orange zest -
6. 1/2 tsp. kosher salt -
7. 4 large eggs -
8. 1/2 c. packed Domino Dark Brown Sugar -
9. 1 1/4 c. Domino Golden Sugar, divided -
10. 2/3 c. extra-virgin olive oil -
11. 1 c. heavy cream -
12. 1 tsp. pure vanilla extract -
13. 1 qt. strawberries, hulled and quartered -

How to cook deliciously - Strawberry-Almond Cake

1. Stage

Arrange a rack in center of oven; preheat to 350°. Lightly grease a 9" baking pan with cooking spray and line bottom with parchment. Grease parchment with cooking spray.

2. Stage

In a food processor, pulse almonds until finely ground. Scrape into a large bowl and add flour, baking powder, orange zest, and salt. Whisk to combine. 

3. Stage

In food processor, process eggs, Domino Dark Brown Sugar, and 1 cup Domino Golden Sugar until pale and thickened, about 2 minutes. With motor running, slowly stream in oil until fully combined. Add dry mixture to food processor and pulse until just combined.

4. Stage

Scrape batter into prepared pan. Bake until a tester inserted into center comes out clean, about 1 hour. Transfer pan to a wire rack and let cool 10 minutes. Invert cake onto a plate, remove parchment, then invert onto wire rack and let cool completely.

5. Stage

In a large bowl, using an electric mixer on high speed, beat cream, vanilla, and remaining 1/4 cup Domino Golden Sugar. Spoon over top of cake. Pile strawberries over cream.