Strawberry & Frangipane Cake

Eggs are amazing and such a versatile ingredient. I especially love the role eggs play in confection, lending countless applications for different tastes, textures and styles. I find that pasture-raised eggs add richness and depth to my sweet treats… and the nutrients still make their way into my body even though there’s sweetness….right!? 

This recipe is a riff off of Manon Lagrève’s, a contestant on the Great British Baking Show, “old can of fruit cake”. It uses 4 eggs for 2 different techniques - a delicate cake and a luxurious frangipane topping. And, instead of using an old can of fruit, I decided to sub in some delicious Winter Market ingredients like Strawberry Jam from Woods Edge Farm and Freeze Dried Strawberries from Frozen Harvest. You are of course welcome to sub in any other fruit, or not add fruit at all. Make sure you buy an extra carton of eggs, because you will likely make this cake more than once!

• Halee Jones

Ingredients

• For the Cake Batter 

  • 1 c. Flour

  • 1 tsp. Baking powder

  • 1/2 c. Granulated sugar

  • Heaping 1/4 c. Greek yogurt

  • Heaping 2 tbs. Olive oil

  • Lots of love

  • 3 Large eggs*

  • Large pinch of salt 

  • 2 tbs crushed Freeze dried strawberries* ~optional~

• 1/2 a jar of Strawberry Jam* 

• For the Frangipane 

  • 50 grams Sugar

  • 50 grams Almond flour

  • 50 grams Melted butter

  • 1 Large egg*

  • Large pinch of salt 

• To top, sliced almonds and/or crushed freeze dried strawberries* ~optional~

*These ingredients can be found at the Harrisonburg Farmers Market

Method

1. Preheat oven to 350°F.

2. Butter & flour your baking dish (I used a 6x6 pan, but I had to bake mine longer). 

3. Add all batter ingredients to a bowl. Mix for about 30 seconds until it is nice and smooth. 

4. Add the batter to the baking dish. 

5. Dollop the strawberry jam on top of the batter. 

6. Add the frangipane ingredients to a bowl. Mix until it is also nice and smooth. 

7. Dollop the frangipane on top of the jam & batter. 

8. Top with optional almonds and/or more freeze dried strawberries. 

9. Bake for 30-40 minutes, until a toothpick comes out clean. 

10. Let cool, serve and enjoy!!