Straw­berry driz­zle cake

Serves 8

Landscape (UK) - - In The Garden -

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.

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