It has been spring in Virginia since February. It was unseasonably warm. Our April wedding was 92 degrees! It was a scorcher.
The other day we were walking through my favorite grocery store, Wegmans, and I saw that decent strawberries were available. I gave the hubs a look and he knew immediately that we were getting some strawberries.
I was looking online at all of the food blogs and sites I admire (there are many) and saw that on Smitten Kitchen that there was a recipe for a strawberry summer cake. The original recipe is of course for those who can have gluten, so I made some modifications and it was still delicious.
6 tablespoons unsalted butter, at room temperature, plus extra for cake tin.
3/4 cup of gluten free all purpose flour (I used cup4cup)
3/4 cup almond flour
1 1/2 teaspoons baking powder
1/2 teaspoon table salt
4/5 cup plus 2 tablespoons (25 grams) granulated sugar
1 large egg
1/2 cup milk
1 teaspoon vanilla extract
1 pound strawberries, hulled and halved
Step 1 Preheat oven to 350F
Step 2 Mix flours, salt, and baking powder in a large bowl and set aside.
Step 3 Using an electric mixer, begin to beat the butter. Add your sugar. Let them get fluffy for about 3 minutes. Then proceed to add your egg and milk. Do not be alarmed when you add the milk that the mix looks as if it has curdled.
Step 4 Begin to slowly mix in your dry ingredients- it will then begin to look like normal batter.
Step 5 Take your 8 or 9 inch cake tin, grease the sides and the bottom with butter. Cut out and place baking or parchment paper on the bottom of the tin.
Step 6 Pour your batter into the cake tin and smooth out. Cover in strawberries.
Step 7 Sprinkle the remaining sugar over top.
Step 8 Place in the oven for 10 minutes and after 10 minutes, lower the oven to 325F.
Step 9 Let the cake bake for 50-60 minutes- until you can stick a knife or toothpick in it and it comes out clean.
Step 10 Let it cool on a pan rack and serve.
Step 11 I topped mine with icing sugar, but you are free to omit this and serve it with whipped cream.
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