I'm sure my faithful followers remember this amazing cake that I shared a couple of years ago.
It is called Nancy's Almond Pound Cake
The Strawberry Lemonade version occurred during the heat of the summer when the thought of a berry tang-a-licious classic drink started showing up at all the local AZ food establishments. I seriously love lemon and strawberry together, but don't be limited to the one berry option. I'm incandescently in love with this cake topped with fresh blackberries, blueberries, and raspberries as well. In Wonka-land we have also been know to use Snozzzz-berries (but only on the wallpaper).
Believe me when I tell you that it is every bit as wicked as it appears to be in these pictures...and it's worth every single calorie!
Chef Tess' Strawberry Lemonade Almond Pound Cake
1 1/2 cups Almond flour
3/4 cup all purpose flour (or gluten-free flour blend)
1 tsp salt
1/4 tsp baking powder
1/8 tsp baking soda
Preheat oven to 300 degrees. Combine all dry ingredients in a bowl and sift well.
In a blender combine:
1 1/4 cup sugar
1T fresh lemon zest
1 tsp almond emulsion
Blend about 2 minutes until emulsified and sugar is dissolved.
Add to blender:
5T melted butter
1/3 cup melted coconut oil
Blend on high for 1 minute more, until fully emulsified. While this is blending make the topping.
1 T fine minced fresh lemon zest
Combine the sugar and lemon zest. Mix together until lemon oil is released.
1/2 cup fresh lemon juice
1 cup sugar
Fresh Strawberries and Strawberry glaze as desired. I use about 1/2 lb of sliced fresh berries per cake and 1 cup of glaze.
Add the wet mixture to the flour mixture and stir well. Pour into a greased 9 inch cake pan lined with parchment paper. Sprinkle with sugar mixture. Bake 55-60 minutes.
While cake is baking, combine ingredients for the lemonade syrup in a saucepan and bring to a boil. Cook about 3 minutes. Turn off the heat and allow to cool slightly. When cake is finished baking, a toothpick inserted into the cake will come out clean. While cake is still hot, pour lemonade syrup over the cake. The syrup will absorb into the cake as it cools. Let the cake cool in the pan on a wire rack about 1 hour. Run a knife around the sides of the cake. Invert on a plate. Remove parchment paper. When cake is cool, arrange fresh strawberry slices over the top of the cake and drizzle with strawberry glaze. Slice and serve in wedges. This cake will remain moist and delicious for several days.
There you go my darlings! Bake some amazing almond cake!
Always My Very Best,
Your Friend Chef Tess