Ingredients
The dough
- 100 grams (3.5 ounces) flour
- 20 grams (0.7 ounces) almond flour
- 1 gram (0.03 ounces) salt
- 40 grams (1.4 ounces) sugar
- 125 grams (4.4 ounces) eggs
- 3 grams (0.1 ounces) baking powder
- 50 grams (1.8 ounces) butter
- 70 grams (2.5 ounces) whipping cream
- 25 grams (0.9 ounces) strawberries
- 0.5 lime (or lemon) zest
Soaking syrup
- 50 grams (1.8 ounces) sugar
- 200 grams (7 ounces) water
- 35 milliliters (1.2 ounces) lime (or lemon) juice
- 0.5 lime zest
- Some basil leaves
Icing
- 150 grams (5.3 ounces) white chocolate
- 20 grams (0.7 ounces) vegetable oil
- 20 grams (0.7 ounces) chopped nuts
Equipment
- Mixing Bowls
Various sizes are essential for separating and prepping your ingredients. Opt for non-slip bases to make mixing a breeze.
- Whisk
A sturdy whisk is key to getting those eggs fluffy and well combined. A balloon whisk works best for volume.
- 18*6cm Baking Pan
Exact dimensions ensure your cake bakes evenly. Line it with parchment paper for easy release.
- Sieve
For sifting flour and baking powder, ensuring your mixture is lump-free and light.
- Kettle or Pot
You’ll need this to boil your syrup to perfection.
- Cooling Rack
Allow your cake to cool evenly after baking to avoid sogginess.
- Freezer
Chill your cake thoroughly before applying the glaze for a perfect finish.
Instructions
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Servings
🍰 **Serve it with a Greek yogurt drizzle** - Elevate the taste by adding a dollop of creamy Greek yogurt mixed with a hint of honey and a sprinkle of fresh basil. The tangy yogurt balances the sweetness perfectly! 🥄
🍓 **Pair it with a fruity compote** - Fresh berry compote is a match made in heaven, adding brightness with each bite. Quick compote recipe: simmer mixed berries with a splash of lemon juice and a bit of sugar until they break down into a delightful sauce. 🍇 🍒
🧊 **Cool it down with a scoop of ice cream** - Why not turn up the indulgence factor? Serve your pastry warm, topped with a scoop of vanilla or basil ice cream. The hot and cold contrast is simply irresistible! 🍦
🫖 **Alongside a cup of herbal tea** - Nothing beats a serene afternoon tea session. Pair your pastry with a calming cup of chamomile or jasmine tea, and feel all your worries melt away. ☕
🍋 **With a zesty lemon curd** - For those who crave a bit more tang, serve a slice with generous spoonfuls of homemade lemon curd. The citrusy punch is refreshing and keeps you coming back for more! 🍯
Variations
🌿 **Gluten-Free Option**: 💯 Swap out the regular flour for a high-quality gluten-free flour blend in a one-to-one ratio. Make sure your baking powder is also gluten-free to keep everything safe and scrumptious! 🌟
🌱 **Vegan Option**: 🥛 Replace the eggs with a mixture of 125g plant-based yogurt or applesauce for moisture. Swap the butter for your favorite plant-based margarine, and use coconut cream instead of whipping cream. Make sure the white chocolate is dairy-free! 🍫✨
Faq
- Can I use a different size cake pan?
Yes, you can, but remember to adjust the baking time based on the pan size. Thinner cakes bake faster!
- Can I freeze the cake?
Absolutely! Make sure to wrap it well in plastic wrap and then foil before freezing. It'll keep for up to three months.
- How can I make the cake more moist?
Soaking the cake with the syrup ensures it stays deliciously moist. You can also add a bit more whipped cream to the batter if you prefer.
- Can I substitute the strawberries with other fruits?
Of course! Blueberries, raspberries, or even diced peaches work wonderfully in this recipe.
- What’s the best way to ensure my glaze is smooth?
Ensure your cake is thoroughly chilled, and melt the chocolate slowly while stirring constantly to avoid any lumps.
- Can I make the icing less sweet?
Yes, you can reduce the amount of white chocolate or balance it out with more nuts for a different texture and flavor profile.