This moist and delicious strawberry poppy seed cake recipe is easy to make and ideal for the fruity strawberry season. Its without eggs.
Course Cake
Cuisine easy recipe
Keyword strawberries
Servings 8small slices
Author Klaraslife
Equipment
22 cm spring pan
Ingredients
120-150ggranulated sugar
120gplant based sour creamroom temperature
120gplant based heavy whipping creamroom temperature
70gbuttermelted and cooled for 5 minutes
1tbspvanilla extract
190gall-purpose flour
70gblanched almond flour
4tsppoppy seeds
20gbaking powder
pinchof salt
200ghalved fresh strawberriesdivided
30gsliced almonds
Instructions
Preheat oven to 180°C.
In the bowl of a stand mixer fitted with the paddle attachment, beat granulated sugar, sour cream, heavy cream, melted butter and vanilla extract at medium speed until well combined, about 2 minutes, stopping to scrape sides of bowl.
In a large bowl, whisk together flours, poppy seeds, baking powder, and salt. Add flour mixture to sugar mixture, just until combined. Fold in strawberries.
Line bottom of pan with parchment paper.
Spoon batter into prepared pan; spread into an even layer. Sprinkle with sliced almonds.
Bake for 60 minutes.Bake until a wooden pick inserted in center comes out clean. Let cool in pan on a wire rack for 10 minutes. Carefully remove sides of pan; let cake cool completely on bottom of pan on a wire rack.
Before serving, garnish with confectioners’ sugar.