Strawberry flange purn cake

If you’re looking for a cake that feels like summer with every bite, this strawberry flange purne cake is it. It’s a cake that looks effortlessly clean and even better, soft, golden, filled with sweet almond flavors and juicy bursts of fresh strawberries.

The batters quickly come together, then the fun part comes: spoon and swirl in a homemade flange pan. It wasn’t another layer, rather swirling the cake itself, giving little pockets of almond goodness. When baked, the strawberries are soft enough, and their edges turn slightly jammy, while still beautiful in shape.

My favorite thing about this cake is how hungry it is. No flashy layers or frosting required. Just a light dusting of powdered sugar will go. Perfect for brunch, weekend snacks with coffee, or for a simple dessert that still feels special. It can be served a little warmer or completely cooled.

If you have ripe strawberries and some ground almonds in the pantry, you’re on the way there. This is one of the cakes I’ll come back to throughout the season.

How to make a strawberry flange pan cake

Place 8-inch (20cm) round cake pans along with parchment and start with grease and lined. This makes the cake easier to release after baking and retain its shape beautifully.

Next, cut 5 ounces (150g) of fresh strawberries into quarters and set them aside. These are placed on top for a fresh, fruity finish.

How to prepare a filling for frangipan

In a large bowl, mix the soft butter and sugar, until lightly creamy. Beat the eggs at once and add the vanilla and almond extract.

Gently fold the ground almonds and flour until smooth. Set this almond-rich mixture aside.

How to prepare a cake batter

For cake dough, cream the butter and sugar in a large bowl and start until it’s fluffy. Add eggs one at a time and mix with each addition. In another bowl, whisk together the flour, ground almonds, baking powder and salt. Alternately add the dry ingredients to the wet mixture, gradually add the dry ingredients. This gives the cake a soft, damp texture.

Pour approximately 7 ounces (200g) cake batter into the prepared pan to smooth out the surface. Then on a spoonful of flange purne and cake dough. Use a knife or skewer to gently swirl the layers.

Place a quarter of the strawberry on top and press a little. Sprinkle with almond flakes and sprinkle a golden toast crunch to finish off.

Bake in a preheated 350°F (180°C) oven for approximately 60 minutes. Bake until the cake turns golden and the toothpick inserted in the center is clean.

Allow the cake to cool completely before slicing.

Try this amazing strawberry flange phan cake. If so, don’t forget to tag me on Instagram. I love seeing what it goes for you.

For more information on desserts with strawberries, check out our complete collection of strawberry recipes.

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Strawberry flange purn cake

If you’re looking for a cake that feels like summer with every bite, this strawberry flange purne cake is it. It’s a cake that looks effortlessly clean and even better, soft, golden, filled with sweet almond flavors and juicy bursts of fresh strawberries.

Serving 10 Serving

Preparation time 20 Min Min

Cooking time 1 time HR

Total time 1 time HR 20 Min Min

material

1x2x3x

For Frangipan

1/2 cup (113g) Butter at room temperature1/2 cup (100g) Sugar1 Small spoons (5G) Vanilla extract1 Small spoons (5G) Almond extract or a few drops of almond essence2 egg1¼ cup (125g) Grand Almond2 TBSP (20g) Wheat flour1/4 Small spoons (1g) Salt

For the cake

1/2 cup (110g) Butter, room temperature1/2 cup (100g) Sugar3 egg1 Small spoons (5G) Vanilla extract1 cup (125g) Wheat flour1/2 cup (50g) Grand Almond1 Small spoons (4G) Baking powder1/4 Small spoons (1g) Salt3 TBSP (45g) Sour cream5 Oz (150g) Fresh strawberries Cut into quarters2 TBSP (20g) Sliced ​​almonds

nutrition

Serving: 1 Services out of 10calorie: 493kcalcarbohydrates: 40.4gprotein: 11.9gfat: 33.2gSaturated fat: 14.4gcholesterol: 237mgsodium: 153mgpotassium: 288mgfiber: 2.9gsugar: 25.6gcalcium: 106mgiron: 2mg