Preheat your oven on 180'C/350'F. Prepare a 22 cm / 9 inch Springform Pan by lining the bottom with baking paper and lightly greasing the edges.
Wash, hull and slice the strawberries in half. Set aside.
250 gr (9 oz) Strawberries
Separate the Egg Whites and Yolks. Place the yolks in a large mixing bowl and the whites in the bowl of your stand mixer (or another large bowl if using a hand mixer). Set the egg yolks aside.
4 Eggs
Add the Salt to the Egg Whites then beat with the whisk attachment until they reach stiff peaks (see note 1). Set aside
1 pinch Fine Table Salt
Add the Caster Sugar to the bowl with the Egg Yolks. Whisk for a couple of minutes; the mixture should get lighter in colour and you should see small bubbles (see note 2).
110 gr (1/2 cup) Caster Sugar
Whisk in the Canola Oil, Greek Yogurt and Vanilla Extract then mix in the sifted Almond Meal until no lumps remain.
120 ml (1/2 cup) Canola Oil, 120 ml (1/2 cup) Greek Yogurt, 1 teaspoon Vanilla Extract, 250 gr (2 1/2 cup) Almond Meal
Slowly and gently fold in the whipped Egg Whites in 4 or 5 times using a silicone spatula (see note 3).
Pour the almond cake batter into the prepared pan and gently spread it around with a spoon or spatula if needed (see note 4). Top the cake with the sliced Strawberries (sliced side facing down) and sprinkle with the slivered Almonds.
25 gr (1/4 cup) Slivered Almonds
Bake for 35 to 40 minutes, or until the centre of the cake has set and a toothpick comes out mostly clean (see note 5). Leave to cool down at room temperature until completely cool before taking it out of the pan.
Optional: dust with powdered or icing sugar before serving.
Notes
This recipe was originally posted in April 2018 and was fully updated in November 2021.Instruction Notes:
Start with a medium speed and slowly increase to high until you get the desired consistency. This will get you more "stable" air bubbles.
The more you whisk the mixture, the more air you add to the cake batter and the lighter the cake will be.
It is really important to be gentle when you add the egg whites as you don't want to deflate them. The whipped egg whites is what will make the cake rise and get fluffy, so you want to keep as much air them it as possible!
Be careful with the cake batter at this point; do not tap the cake pan or move it around too much to avoid deflating the batter.
The centre of the cake shouldn't wiggle when you move the pan, but you might still see a few very small crumbs on the toothpick or skewer.