What You’ll Need:
- 250ml Almond Breeze® at room temperature
- 250g butter, softened
- 400g caster sugar
- 4 eggs at room temperature
- 400g sifted plain flour
- 1 tbsp. vanilla extract
- 125g strawberry puree made from fresh or frozen strawberries
- ½ sachet powdered strawberry flavoured jelly
- 2 ½ tsp. baking powder
What To Do:
- Preheat the oven to 180 C / Gas mark 4. Grease and flour two 9 inch cake tins (round).
- In a bowl, add the sugar, butter, and powdered strawberry jelly and whip it up. Beat in eggs, one at a time. Add the flour and baking powder then stir everything together with the Almond Breeze®. Blend in vanilla and strawberry purée . Now you should have the right consistency for cake batter. Divide the batter equally between the two tins.
- Bake for approximately 25 minutes. Once baked, allow cakes to cool in their tins over a wire rack for at least 10 minutes. Then tap out to cool completely.
Serving suggestion
- Sandwich and cover cakes with buttercream icing.
Alternatively, you can find other delicious recipes on the Blue Diamond website www.bluediamondalmonds.co.uk