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Prep time
20 minutes
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Cook time
50 minutes
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makes
1 8x8 inch cake
Author Notes
Thinly sliced strawberries adorn this lime-scented almond cake—which is the perfect base for jus about any berry or stone fruit if the strawberries at the market aren’t looking so hot. The glaze is (always) optional, but I love that extra sweet-tart hit of flavor. Feel free to sub in lemon or Meyer lemon for the lime.
To use a round pan:
Bake in a 9-inch round pan until puffed and a tester inserted into the center comes out clean, 40 to 50 minutes
Flavor Variations:
PLUM LEMON ALMOND CAKE: Add an equal amount of lemon zest in place of the lime to the sugar and eggs. Add 1 teaspoon vanilla or almond extract when you add the melted butter. Omit the strawberries and cut 4 to 5 small plums into halves or quarters and place them on the surface of the batter before baking. Use lemon juice instead of lime in the glaze.
BERRY OR CHERRY LIME ALMOND CAKE: Substitute an equal amount of berries or pitted cherries for the strawberries.
MANGO LIME ALMOND CAKE: Substitute 1 large sliced mango for the strawberries.
Excerpted from “Snacking Bakes.” Copyright © 2023 by Yasameen Arefi-Afshar. Published by Clarkson Potter, an imprint of Crown Publishing Group, a division of Penguin Random House LLC, New York.
—Food52
Test Kitchen Notes
The Food52 Baking Club has baked through *both* of Yossy's cookbooks. This recipe is one of our favorites from "Snacking Bakes." Join us to bake together! —The Editors
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Ingredients
- Strawberry Lime Almond Cake
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2
limes
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3/4 cup
(150 grams) plus 2 teaspoons granulated sugar
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2
large eggs
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8 tablespoons
(113 grams) unsalted butter, melted
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1/2 teaspoon
fine sea salt
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1 1/2 teaspoons
baking powder
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1/2 teaspoon
baking soda
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1 1/2 cups
(190 grams) all-purpose flour
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1/2 cup
(50 grams) almond flour
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1 1/4 cups
(170 grams) sliced fresh strawberries
- Lime Glaze
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3/4 cup
(75 grams) powdered sugar
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3-6 teaspoons
lime juice
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pinch of salt
Directions
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Position a rack in the center of the oven and preheat to 350ºF. Coat an 8 × 8-inch baking pan (or 9-inch round pan, see author note above) with cooking spray or brush with butter. Line the pan with a strip of parchment paper that hangs over two of the edges.
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MAKE THE CAKE: In a large bowl, zest the two limes. Separately, juice one lime and reserve the juice for the glaze.
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Add ¾ cup (150g) of the granulated sugar and the eggs to the bowl with the zest and whisk until pale and foamy, about 1 minute. Add the melted butter and salt and whisk until smooth and emulsified.
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Whisk in the baking powder and baking soda. Whisk in the all-purpose flour and almond flour.
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Spoon the batter into the prepared pan and smooth the top. Arrange the strawberries over the top of the batter in a single layer. Sprinkle the remaining 2 teaspoons granulated sugar over the top.
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Bake the cake until puffed and golden and a tester inserted into the center comes out clean, 40 to 50 minutes.
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Let the cake cool in the pan on a rack for about 15 minutes, then use the parchment paper to lift the cake out and onto the rack to cool completely.
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MEANWHILE, MAKE THE GLAZE: While the cake is cooling, in a medium bowl, combine the powdered sugar, 3 teaspoons lime juice, and the salt. Whisk until smooth, adding a bit more lime juice to make an opaque but pourable glaze.
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Drizzle the glaze over the cooled cake and let it set for a few minutes before slicing. Store loosely covered at room temperature for up to 3 days.
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