Strawberry Cardamom Torte

You’re about to meet your new favorite dessert: strawberry cardamom torte. And it’s the easiest thing ever. You’re welcome.

This recipe is only very slightly adapted from The New York Times’s Plum Torte recipe. I had never even heard of this recipe until this past plum season when I sent out a plea via Instagram: What to do with all of the plums my tree was spewing out with a vengeance? A handful of people emphatically recommended this torte.

Then the Fourth of July hit. And I wanted to make a pavlova. And the first one sucked. Then I made another pavlova and it equally sucked. I love pavlovas…but my juju was off that morning. Covered in sweat and not wanting to show up empty-handed, I grabbed some plums from my tree and made this torte. It was beyond. And then I tried it with blueberries. Amazing. Then strawberries. Sublime. I think it would be equally amazing with figs or whatever fruit you want to throw its way. It can handle it.

But today, we’re working with strawberries. And cardamom. I changed the order in which things are done in the recipe and I was a little more specific with the ingredients but otherwise, here she is in all her glory. I mostly wanted her on the blog so that A) She could become your new favorite dessert and B) I would remember that this is what I want to do the next time I have extra fruit on my hands. Next up, I’m trying her with figs + vanilla bean…are you in?

California Strawberry Commission Takeover Recipes
Strawberry Cardamom Torte | Strawberry Freekah Salad | Balsamic Strawberry Brownies

Strawberry Cardamom Torte

Makes 8-10 Servings

INGREDIENTS

• ¾ cup granulated sugar
• ½ cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon real vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon sea salt
• About 30 strawberry halves, cleaned and hulled
• 1 tablespoon granulated sugar
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon each cinnamon + cardamom for topping

INSTRUCTIONS

• Preheat your oven to 350 degrees F and butter a 9-inch springform (you can use a different 9-inch baking dish but the springform will deliver the prettiest torte).
• In a medium bowl*, cream together the sugar + butter until light and fluffy. Add the 2 large eggs and vanilla extract and mix until thoroughly combined. Then add directly on top of the butter mixture the flour, baking powder (I take extra effort to sprinkle the baking powder evenly about) and sea salt. Mix until just combined. This batter is crazy thick…you’ll think it’s wrong, but it’s not.
• Spoon the torte batter into the buttered springform and using the back of the spoon to evenly smooth the batter out to the edges of the pan.
• Place strawberries in a concentric pattern on the torte batter. Do not press them into the batter, just rest them on top. Place them close together…you’ll be surprised how they shrink and sink whilst baking.
• Sprinkle the top of the torte evenly with the 1 tablespoon of sugar, lemon juice, cardamom and cinnamon. **If you have a fine mesh sieve use it to sprinkle the sugar + spices as it will distribute them evenly. Otherwise, sprinkle everything from pretty high up so the spices don’t clump in areas.
• Bake on the middle rack of the oven for 45-50 minutes. Let it cool for at least 30 minutes and run a knife around the edges of the pan before trying to get it out.
• You will die. It’s that good. The crust that the sugar and spices form on top of the torte…the sunken fruit…the fact that it’s easy…don’t even get me started on its one bowl nature… Heaven.

*This could also be done in an electric stand mixer with the paddle attachment.

This post was done in collaboration with the California Strawberry Commission.

On My Mind

• Be sure to check out the other strawberry recipes: Balsamic Strawberry Brownies + Strawberry Freekah Salad With Strawberry Tahini Dressing! We still have a few more weeks of summer and we’re holding on strong.
• I hope you guys are having a FAB week!!! Send lots of love!!

–Rebecca xoxo