Strawberry Almond Cake w/ Almond Frosting (made w/ maple syrup & white whole wheat flour)

Strawberry Almond Cake w/ Almond Frosting

Strawberry Almond Cake w/ Almond Frosting

This past weekend my husband celebrated his 30th birthday!  We were in Nashville for a wedding he was officiating and did our best to celebrate there, but we were without our girls.  So today we did the official celebration with the whole family reunited.  I wanted to make him a cake and this wonderful combination of almonds and strawberries popped in my head and I had everything on hand which was even better.  To make it a little healthier but not compromise taste, I used white whole wheat flour, which is a great flour for baking if you want to bake with whole grains.  And maple syrup replaced refined white sugar.  The frosting recipe is courtesy of a Better Homes & Gardens recipe I found and it is delicious and there’s nothing healthy about it:)

Serves 8

2 c white whole wheat flour

1 1/2 c sliced strawberries

1/4 tsp salt

1 1/4 tsp baking powder

1 1/2 tsp almond extract

1 c maple syrup

2 eggs

1 c whole milk

1/2 c sliced almonds (for garnish)

1 Strawberry (for garnish)

Frosting:

3 Tbs whole milk

2 c powdered sugar

1/2 tsp almond extract

1/2 tsp vanilla extract

1/2 c butter

Preheat oven to 350 degrees and grease an 8 inch cake pan.  Place mixing bowl in freezer to be used for whipping whole milk later.  In another bowl, sift flour, salt and baking powder together and set aside.

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In separate bowl, whisk eggs and then whisk in almond extract and maple syrup.

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Take mixing bowl out of freezer and pour milk in.  Whip until stiff peaks are formed (about 3-4 minutes).  Watch closely so you do’t get butter!

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Fold whipped milk into egg mixture.  Fold strawberries into flour mixture.

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Fold flour mixture into egg mixture until incorporated.

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Pour batter into greased cake pan and bake for 35-40 minutes until toothpick comes out clean.  Allow cake to cool before frosting.  Once cake is cooled run knife along perimeter of pan and flip onto cake stand or plate.

Frosting: Place butter in standing mixer and beat on high until softened, about 3-4 minutes.

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Add vanilla and almond extract.  Slowly incorporate powdered sugar while mixer is at low/medium speed and alternate it with whole milk until all ingredients are incorporated and frosting forms.

Frost cake and sprinkle top with sliced almonds and strawberry for garnish!

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