Almond Strawberry Upside Down Cake
Savor the sweet harmony of almonds and strawberries in our Almond Strawberry Upside Down Cake. Topped with fresh strawberries, whipped cream, and a hint of dark chocolate, it's a slice of pure delight!
Mia Campbell
Mia Campbell
Recipe - Yaletown
Almond Strawberry Upside Down Cake
Prep Time15 Minutes
Servings10
Cook Time30 Minutes
Ingredients
150 grams almond flour (Almond Cake)
1/2 teaspoon baking powder (Almond Cake)
1/4 teaspoon salt (Almond Cake)
4 large eggs, whites and yolks separated (Almond Cake)
1/2 cup honey (Almond Cake)
1 teaspoon vanilla extract (Almond Cake)
1 cup whipping cream (Whipped Cream)
1/2 teaspoon vanilla extract (Whipped Cream)
12 sliced strawberries (Topping)
50 grams dark chocolate
Directions
Almond Cake
- Preheat the oven to 350°F.
- Evenly coat a 9" springform pan with butter and a sprinkle of flour to prevent sticking, and line bottom with a round of parchment paper. Set aside.
- Arrange strawberry slices in an even layer on the parchment round.
- Prepare the egg whites. Beat with a hand or stand mixer until soft peaks form, then set aside.
- Combine almond flour, baking powder, and salt in a bowl. Whisk to incorporate.
- In a large bowl, add the egg yolks, honey, and vanilla extract. Whisk until smooth. Stir in the almond flour mixture until completely incorporated.
- Gently fold half of the egg whites into the almond flour mixture, then add the remaining egg whites. Gently fold until a smooth even consistency is achieved. Pour the batter into prepared pan.
- Bake for 30 minutes, until the cake is deep golden in color, and when a toothpick inserted into the center comes out clean. Cool cake on a wire rack for 10 minutes; then remove it from the spring form. Turn it out of the pan, remove parchment paper and cool completely.
Whipped Cream
- Add cream, and vanilla extract to a large bowl. Beat with a hand or stand mixer on until cream thickens. Pipe or scoop onto the cake.
Topping
- Top with heart shaped sliced strawberries and a shaving of dark chocolate, serve immediately.
15 minutes
Prep Time
30 minutes
Cook Time
10
Servings
Shop Ingredients
Makes 10 servings
Not Available
Not Available
Windsor - Fine Sea Salt Shaker, 750 Gram
$8.49$1.13/100g
Born 3 - Omega-3 Large Eggs, 12 Each
$6.89$0.57 each
Not Available
Only Goodness - Organic Pure Vanilla Extract, 100 Millilitre
$19.99$19.99/100ml
Dairyland - Whipped Cream 19%, 225 Gram
$5.69$2.53/100g
Only Goodness - Organic Pure Vanilla Extract, 100 Millilitre
$19.99$19.99/100ml
Strawberries - Fresh, 1lb, 1 Each
$7.99
Western Family - Swiss Dark Chocolate Bar, 100 Gram
2 for $8
$4.00 was $4.49$4.00/100g
Directions
Almond Cake
- Preheat the oven to 350°F.
- Evenly coat a 9" springform pan with butter and a sprinkle of flour to prevent sticking, and line bottom with a round of parchment paper. Set aside.
- Arrange strawberry slices in an even layer on the parchment round.
- Prepare the egg whites. Beat with a hand or stand mixer until soft peaks form, then set aside.
- Combine almond flour, baking powder, and salt in a bowl. Whisk to incorporate.
- In a large bowl, add the egg yolks, honey, and vanilla extract. Whisk until smooth. Stir in the almond flour mixture until completely incorporated.
- Gently fold half of the egg whites into the almond flour mixture, then add the remaining egg whites. Gently fold until a smooth even consistency is achieved. Pour the batter into prepared pan.
- Bake for 30 minutes, until the cake is deep golden in color, and when a toothpick inserted into the center comes out clean. Cool cake on a wire rack for 10 minutes; then remove it from the spring form. Turn it out of the pan, remove parchment paper and cool completely.
Whipped Cream
- Add cream, and vanilla extract to a large bowl. Beat with a hand or stand mixer on until cream thickens. Pipe or scoop onto the cake.
Topping
- Top with heart shaped sliced strawberries and a shaving of dark chocolate, serve immediately.