Before Easter I bought some ground almonds. I did something I never do, i.e. shopping without any purpose. The almonds lay and waited for an idea. It came to me when I was cleaning my pantry. I decided to give them a chance. I mixed the ground almonds with flour and prepared a very fast and easy cake with strawberries and almond crumble topping.

I used my old recipe, but I replaced some of the flour with some ground almonds. I had never done it, but this idea was quite interesting. The dough was a bit heavier but equally fluffy and yummy like an original cake. The crunchy almond crumble topping was also excellent. You can use cherries or raspberries instead of strawberries. You have to sprinkle the dough with some breadcrumbs or semolina to avoid the fruit sinking in the dough.

Ingredients (25cm cake tin)
dough
150g of butter
125g of flour
100g of ground almonds
125g of brown sugar
2 eggs
1 teaspoon of baking powder
1 teaspoon of vanilla essence
crumble topping
100g of ground almonds
50g of butter
50g of caster sugar
additionally
400g of strawberries
1-2 tablespoons of breadcrumbs or semolina

Start by preparing the crumble topping. Knead the ground almonds with the caster sugar and butter to make the crumble topping. Leave in the fridge.
Heat the oven to 180C. Cover a cake tin with some baking paper.
Mix the butter with the sugar into a fluffy mixture. Add the rest of the ingredients of the dough and mix them in. Put the dough into the cake tin. Sprinkle with some breadcrumbs or semolina and add the clean halves of the strawberries. Put the crumble topping on the fruit. Bake for 55-60 minutes.

Enjoy your meal!

Try also
Strawberry cake with blancmange
Memory of summer – cherry-coconut cake
Chocolate cake with plums