Strawberry Frangipane Cake

Instructions

Preheat the oven to 325F (165C). Grease and line an 8-inch (20cm) pan with parchment paper.

Cut the fresh strawberries into quarters and set aside.

Prepare the frangipane.

In a large bowl, mix the butter with the sugar until creamy.

Incorporate eggs one at a time.

Add vanilla extract and almond extract.

Gently incorporate ground almonds, flour and salt.

Set the frangipane aside until ready to use.

Prepare the cake.

In a medium bowl, whisk together the flour with ground almonds, baking powder and salt.

In a bowl, add sugar and butter and start mixing until creamy.

Incorporate eggs one at a time and set aside.

Incorporate vanilla extract and mix to combine.

Gradually incorporate the flour mixture into the butter mixture.

Alternate with the sour cream.

Assemble the cake.

Spread 7 oz - 200g cake batter into the prepared pan and smooth the top.

Alternate the frangipane with cake batter.

Keep alternating until you use all the batter.

Swirl slightly with a knife.

Arrange the fresh strawberry quarters on top of the cake.

Sprinkle with almond flakes.

Bake for 50-60 minutes, until golden brown.

Let cool completely.

Dessert