Add butter and beat on medium-high speed (or vigorously by hand) until very smooth, about 2 minutes. Using an electric mixer fitted with the whisk attachment and set on low speed (or use a whisk and a strong arm), beat in egg whites until the flour mixture is damp. Meanwhile, in a large bowl, combine sugar, almond flour, all-purpose flour and salt. (Do not scrape up any black bits from the bottom of the pot.)ģ. In a small saucepan, melt butter, letting it cook until it turns nut brown and smells toasted, about 5 minutes. Roast until the strawberries have released a bit of juice and are just tender, 10 to 15 minutes. In a small bowl, mix strawberries with 1 tablespoon of granulated sugar and transfer to a parchment-lined baking sheet. Total time: 1 hour 20 minutes INGREDIENTSħ ounces/200 grams fresh strawberries, cut into 1/2-inch chunks (about 1 1/2 cups)ġ tablespoon granulated sugar, plus more for the panģ/4 cup/170 grams unsalted butter, plus more for the panġ. Although they’re at their crisp-edged best served on the day they’re baked, they’ll keep for a day or two stored airtight at room temperature. Serve these cakes by themselves as a simple dessert or teatime snack, or with a scoop of strawberry ice cream or sorbet for something richer and fancier. Roasting condenses the berries’ flavor and helps keep them from leaking juices into the cakes, which can make their light crumb heavy and a bit damp. To get the most intensity from the berries, they are briefly roasted before being mixed into the batter. These tender, strawberry-filled almond cakes are a riff on financiers, diminutive French pastries made from almond flour and browned butter. Roasting caramelizes strawberries and makes them especially easy to fold into a dense batter like the one for these tender almond cakes. Strawberry Almond Cakes Strawberry almond cakes, in New York, on May 18, 2023. These techniques will help any berries show their best, and they’re also great to keep in your back pocket for next winter, in case bad weather and bland berries return.īut right now, this year’s berries are ripe and ready for all your baking and beyond. Last but not least, in the tender almond cakes, rich with browned butter, berries are briefly roasted before being mixed into the batter, for an intense flavor and caramelized juices that lend a jammy vividness. Then, you can sandwich those biscuits around more macerated berries and whipped cream for the fruitiest, juiciest double strawberry shortcakes imaginable, with poppy seeds for extra crunch. Macerating the berries in sugar before baking them into biscuits prevents them from becoming gummy. Strawberries from other regions are also becoming available as the weather warms, making their scarlet way to farmers markets and supermarkets across the country.Īnd what better way to celebrate their return than with a berry-laden dessert? Things have finally turned around: California berries are back on the market, sweet as ever, and at a more reasonable cost. And the devastated crops, with their low yields, astronomically drove up prices for any berries you could find. “And they were right.”įrom January to March, bad weather and bland berries were the rule for farmers across California, who grow about 85% of the commercial strawberries in the United States. “Everyone on Instagram was complaining: ‘These berries don’t taste that good,’” Gean said. Each bed had to be dug up by hand, costing the farm more than $100,000 in labor.Įven then, the berries that survived to make it to market were bloated, insipid and expensive. Last winter was a terrible time to be a strawberry in California - and maybe an even worse time to be a strawberry farmer.Īt Harry’s Berries in Oxnard, California, the rain came down so hard it flattened acres of strawberry beds “like pancakes,” said operations manager Kristopher Gean, whose grandfather Harry Iwamoto started the farm more than 50 years ago.
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