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    1 stick margarine room temperature
    3 tablespoons oil
    2 eggs
    1 cup sugar
    Zest of 1 orange
    1 teaspoon almond extract
    1 teaspoon vanilla extract
    1 1/2 cups all purpose flour
    1/2 cup almond flour
    1 teaspoon baking powder
    3/4 teaspoon salt
    1 1/2 cups sliced strawberries
    1/2 cup slivered almonds


    You know I love using seasonal fresh produce,
    and strawberries are in their prime season right
    now. This cake comes together really quickly
    and it’s all made in one bowl.Preheat your
    oven to 350° and line an 8 inch cake pan with
    parchment paper. Cream together the
    margarine, oil, eggs, and sugar. Add in the
    orange zest and the extracts. With the mixer
    on low, add in your flours, baking powder and
    salt until combined and then fold in your
    strawberries. Pour the batter into the prepared
    cake pan and top with slivered almonds. Bake
    for 40 minutes until your knife inserted comes
    out clean allowed to call and sprinkle with
    powdered sugar to serve. Enjoy!