And here we go with another upside-down cake, inspired by the French recipes. After the Renversed Almond Cake with Nectarines I come with a Strawberry fondant. It is a delicious cake baked upside down. Strawberries cooked shortly with sugar come to the bottom of the baking pan, covered by the almond and whipped-eggs based dough. The cake is so moist and so good that you really need to try it! 🙂
As written already a few days ago in my recipe post for a creamy fruit smoothie Strawberry Dream, I had a strawberry “harvest” at home. Well, when I say “harvest”, I mean I bought quite a lot on the market (as myself and garden have never worked (yet) ;). I bought them for smoothies, but when we went for a dinner to a friend’s place, I wanted to bring something with me, so I decided to bake this Strawberry Almond Fondant.
- 600 g strawberries
- 170 g cane sugar
- 45 g melted butter
- 3 eggs
- 150 g rice milk
- 90 g all-purpose flour
- 10 g baking powder
- 60 g ground almonds
- Preheat the oven to 170°C. Put a baking sheet on the bottom of 24cm cake pan and grease the edge with butter.
- Wash the strawberries and remove the stalks. Chop them and cook them in a non-adhesive pan with 60g sugar for about 10 minutes until compote texture. Place them with a spoon on the bottom of the cake pan. Leave for a while cool down.
- In the meantime, prepare the batter. Beat the egg yolks with 90g sugar and melted butter, add the rice milk. Stir in gradually the flour sifted with baking powder and almonds. Whip the egg whites together with the rest of sugar until firm and stir it delicately into the batter. Pour the batter on the strawberries and bake for about 40 minutes at 170°C.
- After the fondant has cooled down, turn the cake pan upside down and get it out on a serving plate, strawberries on the top.
Have you tried the recipe?
Please do let me know how it turned out – you can do that either via leaving a comment below or sharing your picture on Instagram using the hashtag #1001voyagesgourmands !