Strawberry Almond Cake (Gluten-Free)
This GF strawberry and almond cake is delicious! It's very moist, soft, and perfect for tea time. Very easy to make!
Ingredients
- 1 cup almond flour (100gr)
- 1/2 cup buckwheat flour (70gr)
- 3 tablespoon corn starch (30gr)
- 1 tablespoon baking powder (15gr)
- Pinch of salt
- 3 eggs
- 3/4 cup brown sugar (150gr)
- 1/2 cup oil (120gr)
- 1 teaspoon vanilla extract
- Orange zest
- 1 1/2 cup strawberries, hulled
Instructions
- Preheat oven to 350°F. Grease a 24cm-diameter round cake tin.
- Whisk almond flour, buckwheat flour, corn starch, baking powder, and salt in a large bowl. Set aside.
- In a medium bowl beat the eggs with the brown sugar, oil, and vanilla extract until well incorporated. Add the orange zest.
- Pour the mixture into the dry ingredients and mix until integrate everything, and the mixture is homogeneous.
- Place the preparation into the prepared pan and top with half of the strawberries.
- Cook for 40 minutes or until cooked. When it is almost ready you can add the rest of the strawberries if you want them to remain on the surface. To know if it´s ready insert a toothpick in the center and when it comes out it should be clean without a trace of batter.
- Let cool and remove from the pan.
- Sprinkle the cake with powdered sugar and serve with whipped cream.
Notes
- Store the cake in an air-tight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.