Strawberry drizzle cake
200g strawberries, hulled, plus extra, halved, to decorate 275g unsalted butter, softened, plus extra for greasing 335g caster sugar 5 eggs 275g self-raising flour, sifted pinch of sea salt
In a food processor, blend the 200g strawberries, then drain the juice from the pulp with a sieve over a bowl. Preheat the oven to 180°C/gas mark 4 and grease and line a 1kg loaf tin. In a large bowl, cream together the butter and 275g sugar with the back of a wooden spoon. Beat in each egg one at a time, thoroughly. Beat in the strawberry pulp, then fold in the flour until combined. Mix in the salt. Pour the mixture into the prepared loaf tin and bake for 1 hr until firm on the top. Make several slits in the top of the cake with a fork. Mix the remaining sugar with the strawberry juice and add 75ml cold water. Arrange the extra strawberry halves on top of the cake, then pour the strawberry drizzle over. Allow the cake to cool, then remove from the tin, slice, and serve.