Ingredients:
250 gm. Cake flour
2 tsp. Baking Powder
1/2 tsp. salt
125 gm. Butter
125 gm. fine sugar
1 large Egg
120 gm. Buttermilk
2 cups Strawberries - diced
1 tsp. Strawberry emulco
Almond Crumb Topping:
85 gm. Plain flour
75 gm. brown sugar
1/3 cup almond nibs
1/2 tsp. cinnamon powder
60 gm. cold butter
For almond crumb topping, mix all the ingredients together. Used for sprinkling on top of cake. Set aside in the fridge.
Method:
(1) Cream butter and sugar till creamy.
(2) Add in egg and beat till creamy.
(3) Add some flour (from the 250 gm.) into the diced strawberries to prevent it from sinking to the bottom.
(4) Pour in buttermilk alternating with flour and mix till smooth.
(5) Pour into an 8" square tin, sprinkle almond crumb on top.
(6) Bake at 180C for about 45 mins. or till cooked.
(7) Remove from oven and cool on wire rack.
simply amazing! where do you get these wonderful inspirations?
ReplyDeleteLucy, where can I get buttermilk? Thanks in advance.
ReplyDeleteSophia
Sophia,
ReplyDeleteYou can get buttermilk (Dairy Famers brand) from Jasons or Cold Storage.
rgds
Lucy aunty,
ReplyDeleteCream butter and sugar till creamy = to pale yellow? This is the stage where stage where the buteer is creamed till creamy. Please correct me if i am wrong.
Hi anonymous,
ReplyDeleteyes, you're right. Cream the butter with sugar together with a paddle or 'K' beater till it turns creamy and pale in colour.
rgds
Hi aunty lucy,
ReplyDeleteI have baked the cake..... soft, smells nice. However it is abit crumbly. Any idea wad is the reason?
Ther strawberry inside seems to be very soft! And looks greyish! I also reduced the amt of sugar so it tast not so sweet.
hi anonymous.
ReplyDeletesometimes strawberries , rhubarbs, beetroot may look nice when you mix into the batter but when it's baked, it turns brownish. It's a chemical reaction due to the acidicity of the fruits.
rgds
Hi aunty Lucy,
ReplyDeleteI tried the cake but it is very crumbly.... and breaks easily! Do you knw wad is the reason?
Jacelyn
Jacelyn,
ReplyDeletefunny why it's crumbly, mine is perfectly ok.
rgds
hi lucy,
ReplyDeletei just found out that there is some problem with my creaming method. So maybe this is the problem that cause me the crumbly texture.
Jacelyn
Hi Lucy,
ReplyDeleteSorry i have got so many questions. I still have alot of the buttermilk left. So wad other cakes can i make with the milk?
Jacelyn
Jacelyn,
ReplyDeleteButtermilk is good for muffins. Just substitute milk for buttermilk.
rgds
siI've decided to bake your strawberry buttermilk cake, but am not sure what strawberry emulco is?
ReplyDeleteI live in UK, so might not have this ingredient. What could I use as a substitute?
Also, by "fine sugar"do you mean caster sugar or icing sugar?
Thanks a lot, I'll let you know how it turns out :)
Hi kitten,
ReplyDeletestrawberry emulco is a paste or essence. You can omit this item since the cake has strawberries in it.
Fine sugar is castor sugar.
rgds
I've baked your strawberry buttermilk cake and it's absolutely delicious. The almond crumble topping complements the strawberry base beautifully.
ReplyDeleteHowever, my cake didn't rise at all. Is it supposed to rise?
We don't have cake flour where I live, so I've used plain flour. Perhaps I should have added 1/4 teaspoon baking soda to the flour along the baking powder.
Am I right in thinking that cake flour has some rising agent already mixed in?
Thanks!
i wish to bake this cake without eggs. what do i do?also, we don't get cake flour here. can i replace with plain flour?
ReplyDeleteHi,
ReplyDeleteIf you don't have cake flour, just use plain flour will do.
rgds
sorry again but can i replace the eggs with something else in this recipe? the cake looks too delicious for me to pass it
ReplyDeletehi nikki,
ReplyDeleteCakes without eggs are normally dense... Are you allergic to eggs or are you a vegetarian? I've yet to find out what to replace it and I will let you know if I find the answer.
rgds.
thanks yochana. actually i am a pure vegetarian. don't eat eggs.
ReplyDeleteyou are right aunty. it is no use substituting egg for milk in cake recipes. i tried this recipe. it was a disaster. it turned out to be a cake but the taste was bad. i added milk but then it was too dry. so i added more buttermilk and milk. henceforth, i am skipping cakes with eggs. anyway, thanks a lot
ReplyDeleteHi Aunty Yochana,
ReplyDeleteJuz saw ur "Fruity Flavour Cheese Lapis" which is so incredible!!! Anyway I'd tried ur strawberry buttermilk cae tis afternoon. It turned out to be quite fluffy when it was juz baked. However it turned a bit dense after cooling. Tis always happen when I use cake flour in the recipe. Can u tell mi the reason? BTW the addition of the flour is by folding in or mixing wid the hand mixer?
Thanks so much!
Huikie
Hi Huikie,
ReplyDeletethanks for your compliment.
Use folding method and it will become light and airy.
rgds
HI Yochana,
ReplyDeleteCan i use Self Rising flour instead of cake flour? dun wanna be stuck with another kind of flour at home..:P