I love chocolate. It’s amazing. Dessert menu at a restaurant? Just give me whatever has chocolate. Do I have a bag of chocolate chips hidden in my desk drawer at work? Possibly. But apparently there are desserts out there that aren’t full of chocolate but are still tasty. And I recently discovered one that is fantastic.
This tasty little cake came from Sara Forte’s first cookbook, The Sprouted Kitchen, and among the many delicious recipes and beautiful photos, there is a fantastic recipe for an Almond Meal Cake with Strawberries and Toasted Almonds (small world, Hugh was actually the photographer at our wedding…he is amazing). She has another new cookbook called Bowl+ Spoon that’s on my list of cookbooks to check out. I’ve found that her food is always fantastic, but sometimes requires a bit of prep time. So keep that in mind if you’re in a hurry.
If you love almonds in any form, you’ll love this cake. It’s not as sweet as a traditional cake, and it manages to stay light and refreshing with all the sliced strawberries. But my favorite part is what goes on top. There’s a lovely whipped cream with mascarpone cheese mixed in – it adds almost a tinge of sourness to the whipped cream, which balances well with the cake. When you get a bite of cake + cream + strawberry + toasted almonds…it’s like heaven.
- 3 eggs
- 1 vanilla bean (or 2 Tbsp of vanilla extract)
- ¼ cup honey
- ¾ cup plain Greek yogurt
- 3 Tablespoons unsalted butter, melted and cooled slightly
- 2 cups almond meal
- ½ cup whole wheat pastry flour
- ⅓ cup sugar
- ½ teaspoon freshly grated nutmeg
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon sea salt
- 1 cup heavy cream
- 1½ Tablespoons cane sugar
- ½ Tablespoon vanilla extract
- ½ cup mascarpone cheese
- 2 cups sliced strawberries
- A handful of toasted almonds
- Preheat the oven to 325F. Grease a 10-inch round cake pan and line the bottom with parchment paper.
- In a small bowl, whisk the eggs well. Whisk in the vanilla, honey, yogurt and butter.
- In a larger bowl, mix together the almond meal, flour, sugar, nutmeg, baking soda, baking powder, and salt. Whisk to make sure everything is incorporated and non-clumpy (you can also sift if you prefer).
- Mix the wet ingredients into the dry and pour the batter into the prepared pan. Bake until a toothpick inserted into the center comes out clean, 20-30 minutes. I've found that cook time can vary wildly depending on the pan, so start testing at about 20 minutes and go from there. If you have a 9" cake pan, you'll have to cook it for around 35 minutes. Set aside to cool completely, then invert onto a cooling rack.
- While the cake is in the oven, use a handheld mixer to mix up the cream until it starts to thicken. Add in the sugar and vanilla and continue to beat until fluffy. Add in the mascarpone cream and a pinch of salt at the last minute. Set aside until you're ready to serve.
- Once the cake has cooled, frost the top and pile on the strawberries and toasted almonds. Enjoy and try not to eat it all!