Almond Cake with Strawberries

Almond Cake With Strawberries

A fruit-topped dessert makes a gorgeous center- piece for a Fourth of July gathering. Almond paste gives this cake a dense, nutty richness, and the hint of balsamic vinegar adds a special sparkle to the sweet strawberries.


  •  3/4 cup  sugar
  •  8 ounces  almond paste
  •  1/2 cup  unsalted butter, softened
  •  Zest of 1 orange
  •  1 teaspoon  vanilla extract
  •  3 large eggs
  •  1/2 cup  flour
  •  1 teaspoon  baking powder
  •  1/4 teaspoon  salt
  •  2 cups  sliced strawberries
  •  2 tablespoons  honey
  •  2 teaspoons  balsamic vinegar
  •  Confectioners’ sugar for dusting

Make It

1. Heat the oven to 350 degrees . Butter a 9-by-2-inch round cake pan. Line the pan with a piece of parchment paper cut to fit the bottom and butter and flour the paper.

2. Place the sugar and almond paste in a food processor and pulse until it’s blended, about 40 seconds. Add the butter, zest, and vanilla extract and pulse until smooth, about 40 seconds. With the processor running, add the eggs one at a time. Remove the lid and add the flour, baking powder, and salt, then pulse a few more times, just until blended, about 15 seconds. Scrape the batter into the prepared pan and smooth the top.

3. Bake the cake until golden and a toothpick inserted into the center comes out clean, 45 to 50 minutes. Meanwhile, place the berries, honey, and vinegar in a medium bowl and stir to combine. Refrigerate for at least one hour or until the berries are juicy.

4. Cool the pan on a wire rack for 30 minutes, then loosen the cake’s sides with a knife, invert it onto a serving plate, and peel off the parchment. Serve the cake dusted with confectioners’ sugar and topped with the berries.

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