Bake at 350°F BUNDT PAN around 40 minutes
- 2 cups granulated sugar 400g
- 4 large eggs room temperature
- 3/4 cup oil (avocado) or 1 cup butter softened (227g)
- 2 teaspoons vanilla extract
- 1/2 cup liquid: milk, soda water, alt milk, water 120ml
- 1/2 cup fresh strawberry puree (120ml)
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 TB baking powder
Make the strawberry puree, into a blender add in around 16 oz of fresh strawberries, 2 TB sugar and puree until smooth.
Place the puree in a pot and simmer on low to reduce by half.
Cool the puree off before adding to the batter.
Into a stand mixer or beat by hand, add the eggs and sugar and beat on high for 5 minutes.
Next slowly add in the oil, pour in a slow stream not to break the eggs/sugar.
Finish with the water, strawberry puree, and vanilla and stir to combine.
Sift the dry ingredients together and then add in to the wet ingredients in a few batches. DO NOT OVER MIX, the batter can be a bit shaggy.
In a greased and parchment paper pan of choice (i am using a bundt pan) pour the batter into the pan and place in the middle rack of the oven.
BAKE 350°F 35 minutes or until the skewer comes out clean
cool completely before frosting the cake.
I am using the Honey Buttercream frosting from the orange pistachio cake.
#1 TEST: baked in 43 minutes
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