250ml Almond Breeze® at room temperature
250g butter, softened
400g caster sugar
4 eggs at room temperature
400g sifted plain flour
1 tbsp. vanilla extract
125g strawberry puree made from fresh or frozen strawberries
½ sachet powdered strawberry flavoured jelly
2 ½ tsp. baking powder
1. Preheat the oven to 180 C / Gas mark 4. Grease and flour two 9 inch cake tins (round).
2. In a bowl, add the sugar, butter, and powdered strawberry jelly and whip it up. Beat in eggs, one at a time. Add the flour and baking powder then stir everything together with the Almond Breeze®. Blend in vanilla and strawberry purée . Now you should have the right consistency for cake batter. Divide the batter equally between the two tins.
3. Bake for approximately 25 minutes. Once baked, allow cakes to cool in their tins over a wire rack for at least 10 minutes. Then tap out to cool completely.
Sandwich and cover cakes with buttercream icing.
Recipe courtesy of Blue Diamond Almonds