ingredients

500 g strawberries
100 g soft half-salt butter
100 g caster sugar
120 g of flour with incorporated baking powder (or 120 g of flour 1/3 of a bag of baking powder)
2 eggs
100 g almond paste of the color of your choice
1/2 cuil. to c. vanilla powder
20 g of flaked almonds

Steps

Strawberry cake with almond

Preheat your oven to 180 ° C (tea 6).

In a bowl, mix the butter with the sugar with a whisk. Add the eggs one by one, then add the flour, the almond paste cut into small pieces and the vanilla.

Then add the cut strawberries.

Pour everything into a non-stick mold of 26 cm buttered and floured.

Sprinkle with flaked almonds and bake for 45 minutes.

tips

And if we do not have ... strawberries

Put the fruits you want, fresh or frozen. If they are frozen, do not thaw them.

To read !

Sophie is a demanding person. Her recipes may be a misfortune, she wanted to make them even more greedy. For this new edition, the queen of cakes did not content with a slight facelift. She put everything back flat. Considered the suggestions and criticism of his fans. Improved timeless. Invented new recipes (15 maxi-cakes, 10 cupcakes). But also redesigned the cover: it is now plasticized, so ultrapeutic in the kitchen. A true gourmet and family cookbook with 86 recipes.

By Sophie Dudemaine, ed. from La Martinière, 224 p., € 20.90.

For an inescapable cake

Well inflated. Do not forget the yeast (essential) or, simpler, buy pastry special flour that already contains. Do not spread the dough and fill the mold 3/4 (but especially not edging) to prevent it overflowing.

Cooked to perfection. Everything depends on the oven, around 40 min. The ideal: well centered in a furnace with rotating heat (with gas, it is necessary to adjust the times). If in doubt: dip the blade with a knife. If it comes out dry, take it out of the oven quickly, it's cooked!

Moist and fragrant. Better to do it in advance and keep it for 2 to 4 days in the fridge in stretch film. It will reveal all its aromas. Take it out of the fridge 2 hours before going to dinner. For sweet cakes, Sophie suggests to sprinkle them with fruit juice or alcohol right out of the oven. Fondant guaranteed!