Butter Almond Cake with Strawberries and Caramel Cream

Preparation info

  • Difficulty


  • Serves

    8 to 10

Appears in

Stars Desserts

By Emily Luchetti

Published 1993

  • About

Born in the student kitchen of our now illustrious sous chef Hollyce, this dessert got her her job at Stars. Be sure to use almond paste without preservatives.


  • 10 ounces almond paste
  • cups plus tablespoons sugar
  • 8 ounces (2 sticks) soft sweet butter
  • Chopped zest of 2 oranges
  • 6 large eggs
  • 1 cup cake flour, sifted
  • ½ teaspoon baking powder
  • Pinch salt
  • 2 pints strawberries, hulled and quartered
  • 1 recipe Caramel Cream

A 10-inch bundt pan


Preheat the oven to 350 degrees.

Butter the bottom and sides of the bundt pan.

Put the almond paste in the bowl of an electric mixer. With the paddle attachment, beat on medium speed for about 2 minutes, until malleable. Slowly mix in the cups of sugar. Beat in the butter until creamy. Add the eggs 1 at a time. Beat the mixture until well combined and increased in volume.

Fold in the sifted cake flour, the baking powder, and the salt.

Spread the batter into the prepared pan. Bake the cake for 35 to 40 minutes until a skewer inserted in the middle comes out clean. Cool the cake and then unmold it.

To serve, slice the almond cake into wedges and top with caramel cream and sliced strawberries.