We use this recipe from Gourmet Magazine to change up strawberry shortcake. We changed the original recipe using  oil in place of te melted butter. Both work. Olive oil a bit more moist and adds the healthy fat. Pick an oil that won’t change the color or add too much grassy flavor. We also use spelt flour for a more rustic cake. It also gives more nutrition and less sensitivity to gluten.

You may also replace the flour with gluten free flour, such as Bob’s Red Mill, or other brand, and it makes the cake gluten free. We like it because the almonds help to improve the flavor of the substitute ingredients in the gluten free flour (garbanzo flour, for example).


  • ¾ cup almonds, toasted with skins, ground fine
  • 1 ¼ cups spelt flour
  • 1 tsp baking powder
  • ½ tsp sea salt
  • 4 eggs, room temperature
  • 1 ¼ cups natural sugar
  • ¾ cup olive oil (or butter, melted, cooled)
  • 1/3 cup whole milk
  • ¼ teaspoon almond extract
  • ½ cup sliced almonds


Prepare muffin top pans or 9 inch layer cake pans with butter and light dusting of flour.

Preheat oven to 350ºF; place rack in middle of  oven. Combine ground almonds, flour, baking powder and salt; whisk to combine well.
Beat eggs in mixer on high speed until foamy; add superfine sugar a little at a time; beat until ribbons occur and mixture is thick and pale, approximately 8 minutes; add butter in slow stream while beating; add milk and extract and beat just to combine; reduce to low speed; add flour mixture and mix just to combine – do not over mix.  Spread batter into pans, smoothing top; sprinkle with sliced almonds; bake until golden brown, approximately 30m – 40 minutes; cool cake for 30 minutes; run knife around outside and invert; turn right side up and cool 30 minutes longer.  When cooled wrap with plastic to store up to 3 days – note cake is better second day.


  • Powdered Sugar Glaze

    1 1/2 cups confectioners' sugar

  • 1-2 tablespoons heavy cream or milk
  • dash-1/8 teaspoon salt
  • 1/2 teaspoon rose water or 1/4 teaspoon vanila
  • 1 teaspoon butter, melted or use buttery tasting olive oil


Slowly incorporate first measurement of milk into sugar. Add salt vanilla or rose water and oil or butter.  Add second about of milk  if desired for a thinner glaze. We like a thin glaze on this cake because it could potentially get too sweet. Pour glaze over cooled cake; let it  set  (dry to the touch) before cutting.


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