March 29, 2015

SPRING!!! Finally the days are getting a bit longer and slightly warmer. Last weekend I came across the first batch of strawberries that didn’t taste like water with red paint. So we celebrated the few rays of sunshine by making this years first strawberry cake. I hope you all managed to leave winter depression behind you by now and go optimistic towards a kick ass summer tan!


  • 175g butter [room temperature]
  • ¾ cup sugar
  • ¾ cup flour
  • 1 teaspoon baking powder
  • ¾ cup ground almonds
  • ¼ cup strawberry jam
  • 3 eggs [room temperature]
  • fresh strawberries


  • 1 ½ cups powdered sugar
  • ¼ cup sour cream
  • 1 lemon [zest]

_ lightly grease a round 19cm cake pan

_ line the base with baking paper

_ preheat oven to 180°C

_ beat butter, sugar, flour, ground almonds, jam, eggs and baking powder until well combined [using an electric mixer]

_ pour mixture into the prepared pan and smooth the surface


_ bake for 45-50 minutes

_ remove from the oven and let cool completely

_ for the lemon frosting sift powdered sugar into a bowl

_ add half the sour cream and lemon rind

_ whisk until well combined [adding more sour cream if necessary]

_ pour icing over cake


_ allow to set

_ decorate with fresh strawberries



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