Description
A lovely Spring-time cake
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Directions
Preheat oven to 350 degrees and coat a 9-inch round cake pan with PAM.
Whisk together the flour, almond flour, baking powder, salt and orange zest together in a small bowl until well combined.
Using a mixer, beat the butter, oil and sugar until pale and fluffy, about 2 minutes. Add the eggs one at a time and beat until combined. Beat in the almond and vanilla extracts.
Slowly add the flour mixture until combined and gently fold in the sliced strawberries.
Scrape the batter into the prepared pan, smooth the top and gently tap pan on the counter to release any air bubbles. Sprinkle the top with the sliced almonds.
Place in oven and bake until the top is lightly golden and a wooden skewer comes out clean, about 40-45 minutes.
Let the cake cool until completely cooled. Slice and enjoy!
About 8 servings.
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Ingredients
 1 1/2 cups flour
1/2 cup almond flour
1 tsp. baking powder
3/4 tsp. salt
Zest from 1 small orange
1/2 cup unsalted butter, room temperature
3 T. vegetable oil
1 cup granulated sugar
2 large eggs, room temperature
1 tsp. almond extract
1 tsp. vanilla extract
1 1/2 cup sliced strawberries
1/2 cup sliced almonds
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