Strawberry Almond Orange Tea Cake
12:45 AM
If you want a respite from this time of Negativity and chest thumping patriotism then I can offer you a slice of this delicious cake. Dotted with the unmistakable ruby sweetness of Strawberries, flavoured with the fresh zestiness of winter oranges and an occasional crunch of the toasted almonds, this cake would surely make your tea time satisfying. Especially when you want your time to be peaceful and wants to keep those mouth shut who could make a storm in your teacup. This is a sure shot way, well at least for some time. Try it, am sure you will come back to thank me later.
Jokes apart this recipe is something I come back to again and again. Easy, nutritious and so very versatile. You change the fruit depending on the season and the taste and flavor of the cake changes altogether. So far I have used pear, Apples, cherries, stone fruits etc and the family had never complained about the taste.
Though the problem of baking with fresh fruits stays intact and the fruits over a long period of storing would release its juice and make the cake little soggy. So my humble request would be to make a small batch to finish within a day or two. Just like they say the best things in life comes in small packages, this cake is best enjoyed warm just out of the oven.
Oh! this also reminds me of another quote,
"War does not determine who is right - only who is left".
Bertrand Russell
Strawberry, Orange, Almond cake
Ingredients:
Strawberries: 8-10
Oranges: 2 (small ones)
Almond meal/ powder: 1/3 cup (*Please see notes)
Flour: 1 cup
Eggs: 2
Powdered Sugar: 1 cup
Butter: 50 gms
White oil: 1/4 cup (or use 100 gms of butter)
Baking powder: 1 tsp
flaked almonds: handful
Salt: a fat pinch if you are using unsalted butter.
Method:
Take a 7" round pan, line it with a butter paper and grease the inside of the tin. Keep aside.
Pre heat the oven at 170C.
Wash and hull the strawberries. Cut them in half and keep aside.
In a plate mix all the dry ingredients ie. the flour, almond meal, baking powder, and salt.
In another big bowl place the butter, oil, and sugar. Zest the oranges and place in this container. Juice the oranges and take our 1/2 cup of it.
Beat the butter and sugar mixture with a handheld beater or a whisk. Beat till the butter lightens and fluffs up (around 2 minutes with handheld beater and 5-6 minutes with a whisk). Break the eggs one by one and beat to incorporate. Do not whisk much or the eggs and butter mixture will curdle. Add half of the flour mixture and using a spatula mix in. Add the orange juice and mix in. End with the rest of the flour mixture and quickly fold it in to bring everything together.
Pour this mixture to the prepared tin and place the cut strawberries, seeds sides up. Sprinkle the flaked almonds and bake for 30-45 minutes or a toothpick inserted in it comes out clean.
Serve hot with some icing sugar sprinkled on top or with lightly sweetened fresh cream.
A Homemaker's Notes:
- Start with all ingredients at room temperature.
- To make almond powder. Dry roast them on low heat till they are toasted (5-6 minutes). Stir in between. Cool them down and pulse in a food processor to get a semi fine powder. Pulse in small batches or the oil from the nuts will come out. I do not remove the skin if you wish you can do so by soaking them in hot water for 2-3 minutes and then popping them out of their skin. In that case, toast them after you have removed the skin.
- To store almond powder please put them in ziplock bags or airtight container and place in the fridge.
- You can use many fruits like Peach, apricot, cherries, plums, apple, pear etc. Some classic flavour combination is like Apple and cinnamon, Pear and butterscotch etc.
- In the place of Orange juice you can also use milk or butter milk.
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1 comments
Will surely try this. It looks lovely!
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