This deliciously soft and moist cake, it’s perfect for any occasion—whether as a comforting afternoon snack, a delightful dessert, or a sweet treat to share with loved ones. The fresh strawberries add a juicy, slightly tangy contrast to the nutty almond/cashew base.
Ingredients
or1 cup, thawed of strawberries, frozen, unsweetened (221 g)
or100 grams of butter, unsalted
or100 grams of sugar, brown
or100 grams of flour, wheat, brown
or2 large units of egg, whole, raw, fresh (100 g)
or30 grams of almond (ground)
or30 grams of cashew (ground)
or1 level teaspoon of baking powder (4 g)
or1 level teaspoon of baking powder (4 g)
Preparation
1.
Preheat the oven to 180°C2.
Over very low heat in a saucepan, melt the butter. And set aside. 3.
Beat the eggs with the sugar and vanilla sugar, then add the melted butter. Mix well, slowly add the flour, almond ground, cashew ground, a pinch of salt, and baling powder. If the batter is too thick, add two tablespoons of plain yogurt or mill. Give it a good mix ! 4.
Pour the batter into a 20cm square silicone mold or a pan lined with parchment paper. 5.
Wash the strawberries if the are fresh and if they are frozen it's totally fine too. Place them on top of the batter. 6.
Bake for about 30 minutes. Once it's cooled sprinkle with powdered sugar. 7.
Enjoy it when it's slightly warm !
Or, you could add to a scoop of ice cream or whipped cream, depending on your taste. 
