Fresh Strawberry Moelleux Cake
A “moelleux” is a very casual yet scrumptious French cake made with the simplest of ingredients and a generous amount of butter, for a melt-in-your-mouth texture. The crumb is rich and a little dense, which makes it the perfect vessel for ripe Summer berries or stone fruits. After last Summer’s success of my Plum Moelleux Cake recipe, I present today my Fresh Strawberry Moelleux Cake – just as easy to make and equally delicious. Cooking notes: I love how this Strawberry Moelleux cake can be thrown together in a pinch…
- Prep time
- 15 min
- Cook time
- 55 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 300g fresh strawberries, hulled and cut in half 3/4 cup (150g) white sugar
- ¼ cup (50g) brown sugar + 1 tbsp (for sprinkling)
- 1 ¾ cup (220g) all purpose flour
- ½ tsp salt
- 2 tsp (8g) baking powder
- 1 cup (2 sticks/225g) unsalted butter, cubed & at room temp.4 large eggs, at room temperature
Instructions
- 1
Pre-heat your oven to 180°C/350°F with a rack in the middle. Line up a 8” (20.3cm) or 9” (22.9cm) circular cake pan with parchment paper at the bottom and grease the sides.
- 2
Step 1 - In a large bowl, whisk together the two sugars, flour, salt and baking powder. Add the cubed butter with a spatula and mix until just incorporated. Add the 4 eggs and mix until just incorporated.
- 3
Step 2 - Gently fold ½ of the strawberries into the batter and transfer into the cake pan. Smooth out the top with the back of a spoon or an offset spatula. Place the rest of the halved strawberries onto the cake, cut-side down and in a circular pattern. You do not need to press on the strawberries – the batter will expand enough to "grab them". Sprinkle a tablespoon of sugar over top.
- 4
Step 3 - Bake for 50-55 minutes or until a knife inserted in the middle comes out clean.
- 5
Transfer onto a cooling rack and wait 20-25 minutes before removing the cake from the pan. Enjoy warm or cooled.