Gabriela’s strawberry cake

Gabriela is a dear friend of mine, and this cake is named after her because we’ve made some variation of it countless times, for dinner parties and casual desserts. Its delicious, quick to put together, and you don’t need to lookup a recipe once you remember that its basically the same amounts of everything (apart from the little extra butter). Gabriela and I love a touch of almond extract in this cake, but you could flavor it however you like. Some lemon zest or just vanilla would be great too. 

For one 8 inch cake

1 pound strawberries (453g)

114g butter (1 stick)

100g sugar (1/2 cup) plus more for the strawberry

2 eggs

1 teaspoon vanilla 

1/4 teaspoon almond extract

1/2 teaspoon baking powder

100g flour (3/4 cup)

Pinch salt

Cut the strawberries in half and place them in a 8 inch cake pan lined with parchment paper. sprinkle with a little sugar, stir to coat.

Melt the butter, turning it off when it’s mostly melted so it can finish melting in the residual heat and cool down at the same time.

Whisk the eggs and sugar until foamy, add salt and flavorings.

Add flour and baking powder, mix until combined. 

Stir in the melted butter.

Pour over the strawberries, smoothing the batter so it covers all the berries. 

Bake for 40 to 45 minutes at 350F (180C)

You’ll know it’s done when it starts to take on a little color, and it bounces back like a sponge when poked.

Let cool for a few minutes, then place a plate over the cake. Flip the cake over, then carefully remove the cake pan, and peel off the paper delicately in case some parts on the edge get stuck.

I think this is best warm but will still be good for a day or two.

Variations 

Try this cake with another berry or any number of fruit that cooks well. Flavor the batter with something that goes well with the fruit you chose. Cardamom with blueberries, or melt some chocolate along with the butter to pair with pears…