This recipe is courtesy of the BBC Good Food website which I picked as I had some end of life strawberries to use up and was perfect for afternoon tea with the family when they recently visited.
What you need:
225g plain flour
100g ground almonds
1 tsp baking powder
200g golden caster sugar
175g unsalted butter
5 tbsp double cream
1 tsp vanilla
5 large eggs
400g strawberries – ½ roughly chopped, ½ finely sliced
4 meringues nests (roughly broken up)
Sprinkle of icing sugar, to serve
What you do:
- Grease and line a deep traybake tin (ideally 20x30cm, although mine isn’t quite that). Heat your oven to 160°c.
- Melt the butter then take off the heat and stir in the cream and the vanilla.
- Mix the flour, almonds, baking powder and ¼ tsp fine salt and set aside.
- Put the caster sugar and eggs into a large bowl, and whisk with electric whisk until very thick and foamy, this takes about 5-6 mins.
- Pour in the butter mix, whisk, then add the flour mix and whisk briefly again until mixed.
- Stir in the chopped strawberries, then pour the batter into the tin and level the top.
- Sprinkle the sliced strawberries and meringue over the cake.
- Bake for 40-45 mins until risen and a skewer comes out clean. I did end up increasing my oven’s heat to 180°c for the final 15 mins as it wasn’t baking or rising.
- Cool for 20 mins in the tin, then transfer to a cooling rack.
- Serve with a sprinkle of icing sugar if required.
There’s nothing particularly healthy or reduced anything about this recipe so I had a day off from the dieting plan!
Until next time….happy baking!