Almond Cake by Lynn van de Vorst

Lynn makes this almond cake all year round. She changes what she incorporates each season. Strawberry, plum, blackberry, peach or fig. Almond flour makes the cake Chewy. And the strawberry dressing makes it a little more moist. One to try for yourself!

Ingredients for one cake

• 1 teaspoon fennel seeds
• 3 eggs
• 150 grams of sugar
• 200 grams of almond flour
• 50 grams of flour
• 2 teaspoons baking powder
• a pinch of salt
• 150 milliliters of sunflower oil
• 250 grams of strawberries
• Juice of 1 orange
• 20 grams of mint (leaves only), finely chopped

Preparing almond cake

Preheat the oven to 160 degrees. Toast the fennel seeds in a dry frying pan over medium heat until they start to smell fragrant. Grind fennel seeds in a mortar.

In the mixing bowl of a food processor or using a hand mixer, beat the eggs with the sugar until light yellow and fluffy. This takes about 5 minutes. Add the finely ground fennel seeds, almond meal, flour, baking powder, and salt. Add sunflower oil and stir well.

Pour the dough into a greased baking tray measuring 23 by 23 cm. Bake the cake in the middle of the oven for 50 to 55 minutes until it turns golden brown and is done.

Meanwhile, remove the top from the strawberries and cut the strawberries into smaller pieces. Soak them in a bowl in orange and mint juice.

Take the cake out of the oven and leave it to cool completely on a rack. Make holes in the top of the cake using a knife, then pour the orange and strawberry juice over it.

Decorate the cake with spiced strawberries. Cut the cake into the required number of pieces before serving.

Van Lin's advice

Also add a little brandy or Disarono to the strawberry marinade. Or replace the fennel seeds with ground cardamom, it works well too.

Find more recipes from Time for Max Previous reference our Recipe page.

(Source: Lynn van de Vorst. Photo: Mitchell van Vorbergen)