Ingredients
- 175g unsalted butter
- 70g (3 Tbsp) sour cream or crème fraiche
- 1 tsp vanilla paste or extract
- 225g plain flour
- 100g ground almonds
- 1 tsp baking powder
- 200g caster sugar
- 5 large eggs, at room temperature
- 50g raw cane sugar
- Icing sugar , to serve
- 400g strawberries (1 ½ punnets), ½ roughly chopped, ½ finely sliced
STRAWBERRY CAKE
Method
- Melt the butter, take off the heat and stir in the sour cream or crème fraiche and the vanilla, set aside
- Put the caster sugar and eggs into a large bowl, and whisk with electric beaters until very thick and foamy, about 5 minutes
- Mix the flour, almonds, baking powder and ¼ teaspoon fine salt together and set aside
- Pour in the butter mix, whisk briefly, then add the flour mix and whisk briefly again until even
- Stir in the chopped strawberries, then pour the batter into the tin and level the top
- Scatter the sliced strawberries and the raw cane sugar over the cake, then bake for 45 minutes to 1 hour until risen, golden and a skewer comes out clean
- Cool for 20 minutes in the tin, then transfer the cake to a rack
- Just before serving, dust with a little icing sugar
Comments
This cake is the perfect cake for parties, picnics and birthdays.
Makes 15 squares
Thanks to Ettrick Gardens for providing the strawberries used in the demonstration
If you would like to download a printable version of this recipe, please click here
