Strawberry crunch pound cake

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Ingredients:

°150g to 200g strawberries or other fruits depending on the season

°150g flour

°2 large eggs

°120g of sugar

°1 lemon (zest and juice)

°50g cold butter

°icing sugar (dusting)

 

Equipment: 1 springform pan of 24 cm, mixer or food processor.

I used a 24 cm non-stick springform pan for perfect release. Here is the link: Mold Gobel.

This recipe requires the use of an electric mixer or food processor. Here are my favorites: mixer / food processor.

PREPARATION

Preheat the oven Th 6 / 180°C rotating heat.

1 – Prepare the base of the cake: whisk the sugar and whole eggs at high speed for 5 minutes. The mixture should triple in volume. Then slowly incorporate the flour, lemon zest and juice. Butter a cake tin and pour the preparation.

2 – Cut the strawberries in 2 and spread them over the preparation without pushing them down. (depending on the fruit used, you will cut them into medium pieces).

3 – Cut the cold butter into small pieces and spread it over the preparation and the fruit. Sprinkle with 1 to 2 tbsp. sugar.
COOKING: Put in the oven Th 6 180°C rotating heat for 25 mins.

Remove from the oven and unmold on a wire rack after 5 minutes. Sprinkle with icing sugar.
Jardin-des-gourmands.com advice: You can use frozen fruits (raspberries, mixed red fruits, etc.). This cake retains all its particularity even the next day! If there are any left… To be enjoyed in the garden with a good fruity tea: a delight.
Enjoy !

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