Berries and summer go hand in hand, wouldn't you agree? They also go quite nicely with Almond Cake!
Feels like it was only yesterday I was sticky and stained from picking summer berries. Yesterday, when I went to check the schedule at one of our local farms, they had already switched to Fall Pick-Your-Own! What the what now? Just thinking of the F-word makes me light-headed and nauseous.
I love Fall, but we have not had enough sandals and summer dresses weather to start longing for light sweaters and boots. I know I keep saying this, but Summer has been a bit of a disappointment this year. I could start pontificating about the environment and global warming, but I like to serve my politics with drinks. So we'll stick to the sweet talk today.
I made this Strawberry Almond Skillet Cake for brunch, but it would do just fine as dessert. It isn't very sweet and is quick and easy to prepare. And for my gluten-sensitive friends, it just might be the thing to sate your sweet tooth.
There's something about baking in a skillet that brings me right back to the campfire. I love baking cornbread, meat and even cookies in my skillet. Preferably not at once, but I'm open to just about anything. I have baked bacon into cookies, after all!
So yes, this Strawberry Almond Skillet Cake was moist and perfectly delicious. I must confess, however, that, with a couple rare exceptions, I do not like cooked fruits. So, while others enjoyed the cake with its cooked berries, I carefully removed mine and topped it with fresh berries. The flavour from the macerated berries still lingered, which meant I could have my cake and eat it too! So, we all lived happily ever after!
More Berryliciousness:
Servings: 1 cake
Ingredients
Berries
- 450 g strawberries 3 cups, hulled and halved
- 65 g fresh orange juice 3tbsp
Cake
- 192 g granulated sugar 1 cup
- 7 g orange zest 1 tbsp, 1 small orange
- 2 large eggs
- 1 g salt ¼ tsp
- 5 g pure vanilla 1 tsp
- ½ teaspoon pure almond extract
- 67 g gluten-free flour ¾ cup
- 24 g almond flour ¼ cup
- 2 g baking powder ½ tsp
- 80 g coconut oil ⅜ cup, liquid
- 43 g sliced almonds ¼ cup
Instructions
- Preheat the oven to 350ºF.
- Prepare the cast-iron skillet by brushing generously with coconut oil. Set aside.
- Wash, hull and halve the berries, and dry with sheets of paper towel. Combine with the orange juice in a small bowl and set aside to macerate.
- In a medium bowl, whisk together the sugar, orange zest and eggs using a hand whisk.
- Add the salt, vanilla and almond extracts and continue to whisk until combined.
- In a separate bowl, sift together the almond flour, gluten-free flour, and baking powder.
- Use a spatula to fold the flour mixture into the egg mixture, then
- fold in the coconut oil.
- Pour the batter into the prepared skillet and use an offset spatula to spread the batter in the pan. Sprinkle the sliced almonds over the surface, then top with half the macerated strawberries.
- Bake on centre rack for 25 to 28 minutes, or until the outer edges appear a light, golden colour. Remove from the oven and allow to cool completely on a cooling rack.
- Serve with the remaining macerated strawberries, or fresh berries and a dollop of freshly whipped cream.
Notes
Tools & Equipment:
cast iron skillet
food processor Sweet Tip:
Macerating is similar to marinating, only with fruits and is achieved by adding a little sugar or flavoured liquid (such as liquor, or in this case, juice). For a juicier, more flavourful result, allow to macerate for a longer period. (adapted from The Law Student's Wife)
cast iron skillet
food processor Sweet Tip:
Macerating is similar to marinating, only with fruits and is achieved by adding a little sugar or flavoured liquid (such as liquor, or in this case, juice). For a juicier, more flavourful result, allow to macerate for a longer period. (adapted from The Law Student's Wife)
Tried this recipe?Mention @isugarcoatit or tag #isugarcoatit !
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