Vanilla Almond Cake
Recipe by Nicole Thom-Arens
Serves 8 to 10
This vanilla almond cake topped with sweetened whipped cream and bright red strawberries is perfect for spring. The addition of the almond flour gives the cake a tender, dense crumb. It is a terrific centerpiece to a tablescape, but if you want to save leftovers, dress each slice individually.
Ingredients:1 cup sugar1/2 cup unsalted butter, softened3/4 teaspoon kosher salt (Reduce to 1/2 teaspoon if not using Diamond.)2 teaspoons vanilla bean paste2 eggs1/4 cup Greek yogurt3 tablespoons buttermilk1 teaspoon baking powder1/2 cup almond flour1 cup all-purpose flour
Topping:1/2 cup heavy whipping cream1 1/2 tablespoons powdered sugar1 teaspoon vanilla bean paste1 pint of strawberries1/2 tablespoon granulated sugar
Instructions:
1. Preheat the oven to 350 degrees.2. Line the bottom of a 9-inch springform pan with parchment paper and grease the bottom and sides with the butter wrapper or nonstick cooking spray.3. Add the butter, salt, and sugar to a large bowl or the bowl of a mixer fitted with the paddle attachment.4. Cream the butter, sugar, and salt until lightened.5. Using a rubber spatula, scrape the sides and bottom of the bowl. 6. Add the vanilla bean paste. Mix to combine.7. Add the eggs one at a time, mixing after each egg until well combined. 6. Add the Greek yogurt and buttermilk. Mix to combine.9. Add the baking powder. Mix to combine.10. Scrape the sides and bottom of the bowl. 11. Add the almond flour and the all-purpose flour. Mix until just combined, being careful not to overmix.12. Add the batter to the pan and smooth to the edges. Tap the pan on the counter a few times to smooth the top and release any pockets of air. 13. Bake at 350 degrees for 25 to 30 minutes, being careful not to overbake. The cake is done when a toothpick inserted in the middle of the cake comes out clean. 14. When the cake is done, remove it from the oven and allow it to cool while in the pan set on a wire rack. 15. To make the whipped topping, add the cream, powdered sugar, and vanilla to a mixing bowl. Mix on medium until stiff peaks form.16. Slice the strawberries and add them to a bowl. Sprinkle with 1/2 tablespoon granulated sugar. Stir and allow to macerate at room temperature until ready to use. 17. Once the cake has cooled completely, loosen the cake from the sides of the pan by running a thin knife between the side of the pan and the cake. Remove the spring form. Place the wire rack upside down on top of the cake, carefully flip the cake and remove the bottom of the pan and the parchment paper. Place an upside-down plate or cake stand onto the bottom of the cake, which should be facing up, and invert so that the cake is nicely centered on the plate/stand. 18. Top the cake with the whipped cream, leaving a half-inch border. Top with strawberries, allowing some of the juices to drip down the sides of the whipped cream.
Ingredients:1 cup sugar1/2 cup unsalted butter, softened3/4 teaspoon kosher salt (Reduce to 1/2 teaspoon if not using Diamond.)2 teaspoons vanilla bean paste2 eggs1/4 cup Greek yogurt3 tablespoons buttermilk1 teaspoon baking powder1/2 cup almond flour1 cup all-purpose flour
Topping:1/2 cup heavy whipping cream1 1/2 tablespoons powdered sugar1 teaspoon vanilla bean paste1 pint of strawberries1/2 tablespoon granulated sugar
Instructions:
1. Preheat the oven to 350 degrees.2. Line the bottom of a 9-inch springform pan with parchment paper and grease the bottom and sides with the butter wrapper or nonstick cooking spray.3. Add the butter, salt, and sugar to a large bowl or the bowl of a mixer fitted with the paddle attachment.4. Cream the butter, sugar, and salt until lightened.5. Using a rubber spatula, scrape the sides and bottom of the bowl. 6. Add the vanilla bean paste. Mix to combine.7. Add the eggs one at a time, mixing after each egg until well combined. 6. Add the Greek yogurt and buttermilk. Mix to combine.9. Add the baking powder. Mix to combine.10. Scrape the sides and bottom of the bowl. 11. Add the almond flour and the all-purpose flour. Mix until just combined, being careful not to overmix.12. Add the batter to the pan and smooth to the edges. Tap the pan on the counter a few times to smooth the top and release any pockets of air. 13. Bake at 350 degrees for 25 to 30 minutes, being careful not to overbake. The cake is done when a toothpick inserted in the middle of the cake comes out clean. 14. When the cake is done, remove it from the oven and allow it to cool while in the pan set on a wire rack. 15. To make the whipped topping, add the cream, powdered sugar, and vanilla to a mixing bowl. Mix on medium until stiff peaks form.16. Slice the strawberries and add them to a bowl. Sprinkle with 1/2 tablespoon granulated sugar. Stir and allow to macerate at room temperature until ready to use. 17. Once the cake has cooled completely, loosen the cake from the sides of the pan by running a thin knife between the side of the pan and the cake. Remove the spring form. Place the wire rack upside down on top of the cake, carefully flip the cake and remove the bottom of the pan and the parchment paper. Place an upside-down plate or cake stand onto the bottom of the cake, which should be facing up, and invert so that the cake is nicely centered on the plate/stand. 18. Top the cake with the whipped cream, leaving a half-inch border. Top with strawberries, allowing some of the juices to drip down the sides of the whipped cream.