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STRAWBERRY AND ALMOND ½ cup (113 grams) unsalted butter, until combined. In a small bowl, combine
BUTTERMILK CAKE softened buttermilk and vanilla. With mixer on low
Makes 1 (9-inch) cake ⅔ cup (150 grams) granulated sugar speed, add flour mixture to butter mixture
2 large eggs (100 grams), room in two additions alternately with buttermilk
A light buttermilk almond cake batter dotted temperature mixture, beginning and ending with flour
with strawberries and sprinkled with flaked 1 cup (125 grams) plus 1 tablespoon mixture, beating until combined after each
almonds bakes up to form a simple yet (8 grams) all-purpose flour, divided addition.
delicious dessert. Best served warm alongside 1½ teaspoons (7.5 grams) baking powder 4. In another medium bowl, combine
a cup of tea, this stunner is brilliant to serve ¼ teaspoon (1 gram) kosher salt three-fourths of strawberries and remaining
when you want an understated yet incredibly ¾ cup (72 grams) almond flour 1 tablespoon (8 grams) all-purpose flour,
tasty cake. The strawberries throughout add ½ cup (120 grams) whole buttermilk gently tossing to coat. Fold into batter. Pour
pops of sweet juicyness that complement the 1 teaspoon (4 grams) vanilla extract batter into prepared pan, smoothing top
almond sponge so well. ½ pound (226 grams) fresh strawberries, with an offset spatula. Arrange remaining
hulled and halved strawberries on top of batter. (Don’t push
2 tablespoons (24 grams) coarse them in as they tend to sink.) Sprinkle with
turbinado sugar turbinado sugar.
¼ cup (28 grams) sliced almonds 5. Bake until golden and a wooden pick
Garnish: confectioners’ sugar inserted in center comes out clean, 30 to
35 minutes. Let cool in pan for 10 minutes.
1. Preheat oven to 350°F (180°C). Butter Remove from pan, and let cool slightly on a
a 9-inch springform pan. wire rack. Sprinkle with sliced almonds, and
2. In the bowl of a stand mixer fitted with garnish with confectioners’ sugar, if desired.
the paddle attachment, beat butter and This cake is best served warm. Store in an
granulated sugar at medium speed until airtight container at room temperature for
pale and fluffy, about 5 minutes, stopping up to 2 days, or refrigerate in an airtight
to scrape sides of bowl. With mixer on low container for up to 5 days.
speed, add eggs, one at a time, beating
until combined after each addition. Note: If you don’t have buttermilk on hand,
3. In a medium bowl, sift together 1 cup add ½ tablespoon (7.5 grams) fresh lemon
(125 grams) all-purpose flour, baking juice to ½ cup (120 grams) whole milk, and
powder, and salt; add almond flour, and stir let stand for 10 minutes. You’ll then have
homemade buttermilk.
