Month: August 2020

French Strawberry Cake

Beautiful fresh Strawberries are the essence of this French Strawberry Cake. This simple cake recipe produces a very light and refreshing cake. Accompanied by homemade strawberry whipped cream, a slice of this cake is sure to brighten anyone’s day. Perfect for a brunch dessert, a snack cake or just about anytime.

*your strawberries don’t have to be French*

#frenchstrawberrycake #strawberrycake #sweetspotkitchen

 Ingredients

  • Strawberries (fresh) -1  quart more or less (1 liter)
  • Butter (unsalted, room temp) – 1/2 C (112g)
  • Sugar – 1 Cup (200g)
  • Eggs – 2 large
  • vanilla – 1 tsp (add in after the eggs, missed it in the video)
  • AP flour – 1 Cup (120g)
  • Baking Powder – 1 tsp
  • salt – just a pinch
  • Sugar – 1 Tbl (for sprinkling on top)

Steps –

  • Pre-heat over 350
  • Cream Butter and Sugar (well creamed)
  • Add the eggs 1 at a time
  • Add the vanilla
  • Sift the dry ingredients into the batter – DO NOT overmix, finish with a spatula
  • Pour into prepared pan – place strawberries on top then sprinkle with sugar
  • Bake for 45 – 50 minutes, top will be golden
  • Let cool in pan for about 10 minutes, run spatula around edge of pan, turn out onto a cooling rack, topside up
  • Let cool completely, place on serving platter

Strawberry Whipped Cream

  • melt a couple tablespoons of strawberry preserves and a splash of water on the stovetop or microwave
  • Let it cool
  • whip just enough whipped cream until it’s soft and fluffy (think cloud)
  • – whip in the cooled preserves

Almond Boterkoek (Dutch Almond Butter Cake) Recipe

This upgrade of a Boterkoek, a Dutch favorite, is rich, moist and loaded with almond flavor. The simple set of ingredients and simplicity of the recipe will put this on your go-to list. Perfect as a fancy dessert but works as a coffee cake, too. Call it a Boterkoek or call it a Butter Cake, oh my, this is a winner!

As a bonus in the video, a more traditional Boterkoek (butter cake) is shown, too. Even easier to bake and is wonderfully delicious, too!

#almondpaste #buttercake #boterkoek

Almond BoterKoek (Almond Butter Cake) Ingredients
– almond paste – 4 oz (114g)
– unsalted butter – 8 oz (230g)
– white sugar – 3/4 C (150g)
– brown sugar – 1/4 C (55g)
– egg – 1
– vanilla – 1 tsp
– almond extract – 1/2 tsp
– salt – a pinch
– AP flour – 1 3/4 C (210g)
Topping
— egg yolk and water (for brushing top)
— egg white
— sugar – 2 T (25g)
— sliced almonds – 1 C (85g)

Bake 350° 40 – 45 minutes until the top is golden brown. Cake will be soft but will solidify somewhat as it cools.

Traditional Boterkoek (Butter Cake) Ingredients
– Unsalted Butter – 8 oz + 1Tbl (250g)
– Brown Sugar (or White/Brown combo) – 1 1/4 C (250g)
– Egg – 1
– Vanilla – 1 tsp
– salt – a pinch
– AP flour – 2 C (250g)
– Topping
— egg wash (yolk with water or whole egg with water)

Bake 350° 20 – 25 minutes until the top is golden brown. Cake will be soft but will solidify somewhat as it cools.