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

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Instructions

1. Preheat oven: 350°F (175°C). Butter and line a 9-inch (23 cm) springform pan with parchment.

2. Dry ingredients: In a bowl, whisk together almond flour, all-purpose flour, baking powder, and salt.

3. 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.

4. 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.

5. 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.

6. Bake: 35–40 minutes, until golden and a tester comes out clean in the center.

7. Finish: Let rest in pan 10 minutes before releasing. Cool slightly, then dust with powdered sugar before serving.

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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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Kitchen Notes

Prep & Cook Time

• Prep time: ~15 minutes (washing/slicing strawberries, zesting orange, mixing batter)

• Cook time: 35–40 minutes

• Total time: ~55 minutes

Nutrition (per slice, based on 10 servings)

Approximate values:

• Calories: 270 (but these don’t really count 😉)

• Protein: 5 g

• Carbohydrates: 25 g

• Sugar: 14 g

• Fat: 16 g

• Saturated Fat: 6 g

• Fiber: 3 g

A sweet little Fika the other day in our garden under the shade of the arbor, at Juniper Hill Cottage.

As always…

With contentment & possibility,

P.S. Explore more recipes and resources in The Library, a growing collection of seasonal extras that will eventually be reserved for paid subscribers.