Almond and strawberry jam cake – a simple yet refined dessert, perfect for indulgent moments with loved ones. This delicious cake, with a soft texture and generous filling of jam, is ideal for a family Sunday or a special occasion. Let's discover together how to prepare it step by step!
Preparation time: 20 minutes
Baking time: 45-55 minutes
Total time: 1 hour and 15 minutes
Number of servings: 8-10 servings
Ingredients
For the base:
- 200 g flour
- 100 g cold butter
- a pinch of salt
- 2 tablespoons powdered sugar
- 1 large egg
- 1 tablespoon milk
For the filling:
- 150 g butter at room temperature
- 150 g sugar
- 3 eggs
- 150 g ground almonds
- juice of half a lemon
- 4 tablespoons strawberry jam (or raspberry, to taste)
- 2 tablespoons sliced almonds for decoration
Nutritional information
The almond and strawberry jam cake is not only delicious but also nutritious. 100 g of raw almonds contain:
- 580 kcal
- 20 g carbohydrates (5 g sugars and 12 g fiber)
- 51 g fats (4 g saturated fats, 32 g monounsaturated, and 12 g polyunsaturated)
- 22 g high-quality protein
Almonds are rich in vitamins and minerals, being an excellent source of antioxidants that help maintain heart health.
Preparation
1. Preparing the dough:
Start by sifting the flour into a larger bowl. Add the powdered sugar and a pinch of salt. This step is essential for achieving a uniform and tasty base. Cut the cold butter into small cubes and incorporate it into the flour mixture using your fingertips. The goal is to achieve a texture similar to breadcrumbs.
2. Adding wet ingredients:
In another bowl, crack the egg and lightly beat it with a fork. Add the milk and mix well. Pour the egg mixture over the dry ingredients and continue mixing with your fingers until everything is well combined. Form a ball from the dough and wrap it in plastic wrap. Let it chill in the refrigerator for 30-60 minutes. This resting time will help the dough become easier to work with.
3. Preparing the bases:
Preheat the oven to 180°C. Grease a baking tray with butter. After the dough has chilled, spread it evenly in the tray, making sure it reaches the edges. Use a fork to prick the dough, which will help it bake evenly. Cover with parchment paper and sprinkle sliced almonds on top. Bake for 15 minutes.
4. Preparing the filling:
While the base is baking, prepare the filling. In a bowl, beat the butter at room temperature with the sugar until fluffy and light in color. Add the eggs one at a time, mixing well after each. Incorporate the ground almonds and lemon juice. This will add a touch of freshness to the cake.
5. Assembling the cake:
After the base is baked, remove it from the oven and let it cool slightly. Spread the strawberry jam evenly over the baked base. Then, pour the egg and almond mixture over the jam, smoothing it out with a spoon. Top with the remaining sliced almonds.
6. Final baking:
Bake the cake at 180°C for 30-40 minutes, checking its doneness with a toothpick. If the toothpick comes out clean, the cake is ready. The golden color of the almonds on top will give it an appetizing look.
7. Cooling and serving:
Let the cake cool in the tray for 10-15 minutes, then transfer it to a wire rack to cool completely. Serve it with a cup of tea or coffee, and for a touch of freshness, add a scoop of whipped cream or vanilla ice cream on the plate.
Practical tips
- Variations: If you don’t have strawberry jam, try raspberry or peach jam. Each variation will give a unique flavor to the cake.
- Almonds: You can use roasted or raw almonds, depending on your preferences. Roasted almonds add a more intense flavor.
- Serving: The cake can be dusted with powdered sugar before serving for an elegant look.
- Ice cream: Vanilla ice cream or a fruit sorbet pairs perfectly alongside the warm cake.
Frequently asked questions
1. Can I use other types of nuts?
Yes, instead of almonds, you can use pecans, walnuts, or hazelnuts, depending on personal preferences.
2. How can I store the cake?
The cake stores well covered in the refrigerator for 3-4 days. You can enjoy it both cold and at room temperature.
3. Is it suitable for vegans?
This recipe contains eggs and butter, but you can replace them with vegan alternatives, such as vegan butter and a flaxseed mixture for eggs.
The almond and strawberry jam cake is not just a dessert – it’s a taste experience that brings together flavor and texture. Once you’ve tried this recipe, you’ll want to make it again and again. Enjoy every moment of preparation and the joy of sharing this delicacy with your loved ones!
Preparation time: 20 minutes
Baking time: 45-55 minutes
Total time: 1 hour and 15 minutes
Number of servings: 8-10 servings
Ingredients
For the base:
- 200 g flour
- 100 g cold butter
- a pinch of salt
- 2 tablespoons powdered sugar
- 1 large egg
- 1 tablespoon milk
For the filling:
- 150 g butter at room temperature
- 150 g sugar
- 3 eggs
- 150 g ground almonds
- juice of half a lemon
- 4 tablespoons strawberry jam (or raspberry, to taste)
- 2 tablespoons sliced almonds for decoration
Nutritional information
The almond and strawberry jam cake is not only delicious but also nutritious. 100 g of raw almonds contain:
- 580 kcal
- 20 g carbohydrates (5 g sugars and 12 g fiber)
- 51 g fats (4 g saturated fats, 32 g monounsaturated, and 12 g polyunsaturated)
- 22 g high-quality protein
Almonds are rich in vitamins and minerals, being an excellent source of antioxidants that help maintain heart health.
Preparation
1. Preparing the dough:
Start by sifting the flour into a larger bowl. Add the powdered sugar and a pinch of salt. This step is essential for achieving a uniform and tasty base. Cut the cold butter into small cubes and incorporate it into the flour mixture using your fingertips. The goal is to achieve a texture similar to breadcrumbs.
2. Adding wet ingredients:
In another bowl, crack the egg and lightly beat it with a fork. Add the milk and mix well. Pour the egg mixture over the dry ingredients and continue mixing with your fingers until everything is well combined. Form a ball from the dough and wrap it in plastic wrap. Let it chill in the refrigerator for 30-60 minutes. This resting time will help the dough become easier to work with.
3. Preparing the bases:
Preheat the oven to 180°C. Grease a baking tray with butter. After the dough has chilled, spread it evenly in the tray, making sure it reaches the edges. Use a fork to prick the dough, which will help it bake evenly. Cover with parchment paper and sprinkle sliced almonds on top. Bake for 15 minutes.
4. Preparing the filling:
While the base is baking, prepare the filling. In a bowl, beat the butter at room temperature with the sugar until fluffy and light in color. Add the eggs one at a time, mixing well after each. Incorporate the ground almonds and lemon juice. This will add a touch of freshness to the cake.
5. Assembling the cake:
After the base is baked, remove it from the oven and let it cool slightly. Spread the strawberry jam evenly over the baked base. Then, pour the egg and almond mixture over the jam, smoothing it out with a spoon. Top with the remaining sliced almonds.
6. Final baking:
Bake the cake at 180°C for 30-40 minutes, checking its doneness with a toothpick. If the toothpick comes out clean, the cake is ready. The golden color of the almonds on top will give it an appetizing look.
7. Cooling and serving:
Let the cake cool in the tray for 10-15 minutes, then transfer it to a wire rack to cool completely. Serve it with a cup of tea or coffee, and for a touch of freshness, add a scoop of whipped cream or vanilla ice cream on the plate.
Practical tips
- Variations: If you don’t have strawberry jam, try raspberry or peach jam. Each variation will give a unique flavor to the cake.
- Almonds: You can use roasted or raw almonds, depending on your preferences. Roasted almonds add a more intense flavor.
- Serving: The cake can be dusted with powdered sugar before serving for an elegant look.
- Ice cream: Vanilla ice cream or a fruit sorbet pairs perfectly alongside the warm cake.
Frequently asked questions
1. Can I use other types of nuts?
Yes, instead of almonds, you can use pecans, walnuts, or hazelnuts, depending on personal preferences.
2. How can I store the cake?
The cake stores well covered in the refrigerator for 3-4 days. You can enjoy it both cold and at room temperature.
3. Is it suitable for vegans?
This recipe contains eggs and butter, but you can replace them with vegan alternatives, such as vegan butter and a flaxseed mixture for eggs.
The almond and strawberry jam cake is not just a dessert – it’s a taste experience that brings together flavor and texture. Once you’ve tried this recipe, you’ll want to make it again and again. Enjoy every moment of preparation and the joy of sharing this delicacy with your loved ones!