This cake was actually pretty phenomenal. It was a huge hit at my house and I think it will be a staple recipe for me from now on. It's perfect for a brunch or even a summer BBQ if you serve it with ice cream. I almost passed on this recipe because I overestimated how hard it would be to find certain ingredients (especially the freeze dried strawberries and the almond paste). You can find the strawberries at Target in the healthy snack section and I found the almond meal in the baking section at my local supermarket.
Original recipe here
1/2 cup raw almonds
2 ounces freeze dried strawberries
3/4 cup AP Flour
1/2 cup granulated sugar
Pinch of salt
1/2 cup (1 stick) butter
Pulse almonds in a food processor* until they are roughly chopped. Add in the strawberries and process until a fine powder forms. Add in the sugar, flour, and salt and pulse a few times to combine. Add in the butter a chunk at a time and mix until it is even. Chill in the fridge until it is ready to use.
*If you don't have a food processor, try a blender.
1 1/4 cup AP flour
1/3 cup cornmeal (fine ground)
1 1/2 tsp baking powder
1/2 tsp kosher salt
6 ounces almond paste
1 cup granulated sugar
3/4 cups butter (room temperature)
1 pound strawberries, cut in halves
8-9 inch springform pan
Preheat oven to 350 degrees. Spray your springform pan with oil and set on a baking sheet lined with foil or parchment. Whisk together the cornmeal, flour, salt, and baking soda in a medium bowl and set aside. Using the paddle attachment on a stand mixer, blend the almond paste on low for a minute by itself so it breaks into clumps. Add in the sugar and butter and mix for 3-4 minutes. Add in the eggs one at a time, scraping down the sides of the bowl halfway through. Continue to beat on medium speed for another 2-3 minutes then add in the dry ingredients slowly. Scrape batter into prepared pan, smoothing if necessary. Scatter the chopped strawberries evenly on top followed by the crumble. Bake for 80-90 minutes**. Let the cake cool completely before unmolding, making sure to use a knife to cut around the edges if it doesn't want to come out of the pan. Dust with powdered sugar if desired.
**Note: Unfortunately, the pink crumble turns brown really fast in the oven. I actually covered mine with foil for half of the time because I was afraid it was going to burn and it still got pretty brown. Also, this cake is almost impossible to test for doneness. You can't judge by it's color and using a knife or toothpick is tricky because the strawberries make it look raw. Trust your instincts and make sure to rotate the cake a few times while it's baking.