You know how the first sunshine of summer works – you sit outside in April or May after months and months of cold, grey, wet winter (and spring) days and you feel those first wonderfully warm rays sink into your bones – all is well with the world. Well, making and eating this cake is a similar experience: it’s best enjoyed warm – the sponge is moist and the deliciously gooey, sweet strawberries deliver summer direct to all of your senses – one of my favourite recipes from Lisa Faulkner’s book, ‘Recipes from my Mother for my Daughter’. Just lovely!
What you need…
1 x 23cm spring form cake tin, lightly buttered and lined with Bake O Glide or parchment paper on the bottom
175g unsalted butter, softened
150g caster sugar
150g self-raising flour
3 tablespoons milk
100g ground almonds
1 teaspoon almond essence
400g strawberries, hulled and halved
Icing sugar for dusting
What to do…
Preheat oven to 160°c / 325°f, gas 3.
Using a food processor, whizz together all the ingredients except the strawberries and icing sugar.
Stir in the fruit, reserving a handful for decorating.
Pour the mixture into the cake tin and put the remaining handful of fruit on top of the cake.
Bake in a preheated oven for about 1-1¼ hours. To test if it is cooked, pierce the cake with a skewer – if it is clean when you pull it out, the cake is cooked. If not, pop it back in for another 5 – 10 minutes.
Turn the cake out of the tin onto a wire rack to cool and then dust with icing sugar. It’s most gorgeous served just as its turning from warm to room temperature, ideally outside enjoying early summer sunshine.
Really easy and it comes with a sense of well-being!