First of all, I love the look of this loaf cake. Spots of red fruit scattered randomly in a tender, velvety interior, is a very promising “introduction” to the taste, don’t you think? This is a really tender, buttery, moist, great tasting cake. The one, you will bake when your mother in law comes over for tea. The almonds work beautifully with the strawberries and add fantastic flavour. You can use blueberries or raspberries if you prefer.
- 180 grams unsalted butter
- ¾ cups sugar
- 2 large eggs
- 2 tsp vanilla extract
- ¼ cup milk
- 1 ½ cup plain flour + 2 tsp extra
- 2 tsp Baking Powder
- ½ tsp salt
- ½ cup blanched , roasted almonds, chopped in a food processor (don’t grind them into a powder. It’s nice to feel the crunch of the almonds)
- 1 cup strawberries, chopped in small, bite size pieces
Preheat oven to 175 C. Butter a 11 X 18 cm loaf pan. Line bottom and long sides with greaseproof paper, leaving some hanging from the sides (the paper will help you lift the cake out of the pan, once it’s cooked).
Cream butter and sugar in a stand mixer. Add eggs one at a time, beating well after each addition. Add vanilla extract and mix.
Sift the 1 ½ cup flour, baking powder and salt in a bowl. Add about ½ cup of the flour mixture to the butter/sugar/egg mixture and beat to combine. Add the milk and mix. Add the remaining flour and beat to combine. Don’t over beat.
Fold almonds in the cake batter using a spatula or a spoon. Mix the strawberries with the 2 teaspoons flour and add them to the batter. Mix with a spatula to distribute.
Pour batter into loaf pan. Level surface with a spatula, or the back of a spoon. Bake for 45-50 minutes until a cake tester comes out clean. Leave cake to cool for 30 minutes. Use paper to lift cake out of the pan. Cool cake completely before slicing and serving.