Recipe: Strawberry Almond Tea Cake
A Swedish-style FIKA treat: tender with almond flour, dotted with strawberries, and brightened by a hint of citrus
In Sweden, cakes and treats for FIKA are rarely elaborate. They are meant to be welcoming - a slice that pairs easily with coffee or tea, encourages lingering, and lets good company shine. This Strawberry Almond Tea Cake carries that spirit beautifully: tender with almond flour, bright with a hint of orange zest, and scattered with fresh berries that sink gently into the crumb. A touch of oil keeps it extra moist, while slivered almonds and a dusting of powdered sugar give it just enough elegance for a special pause in the day. Serve it with crème fraîche or softly whipped cream, and always with a cup of coffee and a good friend or two.
This recipe was requested by a reader after my recent Fika post, where I shared how FIKA is less about the sweets themselves and more about the ritual. A pause in the day for coffee, conversation, and connection.
Ingredients
1 cup (100 g) almond flour
1 cup (125 g) all-purpose flour
1 tsp baking powder
¼ tsp fine sea salt
½ cup (115 g) unsalted butter, softened
2 tbsp light olive oil or neutral vegetable oil
¾ cup (150 g) granulated sugar
2 large eggs, room temperature
1 tsp vanilla extract (the real thing, I know it’s pricey)
½ tsp almond extract (ditto)
1 tsp finely grated orange zest
½ cup (120 ml) whole milk or cream (I use half-and-half)
1 cup (150 g) fresh strawberries, hulled and sliced
¼ cup (25 g) slivered almonds
1–2 tbsp coarse sugar (pärlsocker, turbinado, or demerara) for topping
Powdered sugar, for dusting
Instructions
Preheat oven: 350°F (175°C). Butter and line a 9-inch (23 cm) springform pan with parchment.
Dry ingredients: In a bowl, whisk together almond flour, all-purpose flour, baking powder, and salt.
Cream butter & sugar: In a large mixing bowl, beat butter, oil, sugar, and orange zest until pale and fluffy (2–3 minutes). Add eggs one at a time, then mix in vanilla and almond extracts.
Combine: Starting with the butter mixture as the base, gently mix in half of the dry ingredients, then the milk, then the remaining dry ingredients until just combined.
Assemble: Spread batter evenly into pan. Scatter sliced strawberries over the top (they’ll sink slightly as it bakes). Sprinkle with slivered almonds and coarse sugar.
Bake: 35–40 minutes, until golden and a tester comes out clean in the center.
Finish: Let rest in pan 10 minutes before releasing. Cool slightly, then dust with powdered sugar before serving.
To Serve
With crème fraîche for a tangy counterpoint
Or with softly whipped cream, unsweetened or barely sweetened
Best enjoyed the day of baking, but keeps 1–2 days at room temperature
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