Breakfast or dessert? It is hard to decide, but can certainly be enjoyed as
either both. Personally, I prefer this almond cake with fresh strawberries as breakfast. It is welcoming and feeds the soul with all of its delicious flavors. The strawberries balance out the sweetness of the almonds, and gives the cake a luxurious pop of red. It makes a beautiful centerpiece too, but I warn you, it will be gone before you can say yum!
Not only is it easy to make, but you get a nutritious serving of fruit from the fresh strawberries, so how can you resist?
Almond Cake with Fresh Strawberries
3/4 cup light brown sugar
8 ounces almond paste
1/2 cup (1 stick) unsalted butter
Zest of 2 limes
1 teaspoon vanilla extract
3 large eggs
1/2 cup of flour
1 teaspoon baking powder
Pinch of salt
2 cups sliced strawberries
2 tablespoons honey
1 tablespoon balsamic vinegar
Confectioners’ sugar for sprinkling
Heat your oven to 350F. Line a 9-by 2-inch round cake pan with parchment paper. Place the sugar and almond paste in a mixer until well blended. Add the melted butter, lime zest, and vanilla extract and mix until smooth. With the mixer still running, gradually add the eggs one at a time. Add the flour, baking powder and pinch of salt until you have a smooth cake batter. Pour the batter into the prepared pan and bake the cake until golden brown, about 30 to 40 minutes. While the cake is in the oven mix the sliced strawberries with the honey and balsamic vinegar in a medium sized bowl. Refrigerate the strawberries until the cake is cool enough to sprinkle with the confectioners’ sugar and top it off with the strawberries.