I love strawberries, they’re a sure sign for me that soon I’ll be eating lots of fruit (with cream obviously) and salads and beans and peas… I could go on and on. I wanted to make a cake for a group of friends this evening that would keep for the day, and still be soft and inviting tonight and easy to cut. I struggle sometimes to find an appealing recipe that DOESN’T contain chocolate. This one definitely fits the bill. This recipe is based on Lisa Faulkner’s Fantasy Cake.
175g soft butter,
150g caster sugar
150g plain flour, sifted
1 1/5 tsps baking powder
3 tablespoons milk
100g ground almonds
1 teaspoon almond essence
200g strawberries, quartered depending on size,
icing sugar, for dusting
1 Heat the oven to 160oC, grease and line a 23 cm loose-bottomed cake tin.
2 Cream the butter and sugar together in a large mixing bowl until light and fluffy. Then add in the flour, baking powder, eggs, milk, ground almonds and almond essence and mix well. Stir in 75% of the fruit.
3 Pour the mixture into the cake tin and put the remaining handful of fruit on top of the cake.
4 Bake in the preheated oven for about 1 hours. Test with a skewer.
5 Leave the cake in the tin on a wire rack to cool and dust with icing sugar before serving.
6 Lovely served with a cup of tea on a sunny day, or just a cup of tea.