The Scottish Mail on Sunday

Sum­mer Straw­berry Cake

- Food · Whisky · Comfort Food · Cookbooks · Cookies · Eggs · Vegetarian Recipes · Fast Food · Alcoholic Drinks · Recipes · Cooking · Baking

We all love a tasty piece of cake now and again – and a cou­ple of sweet treats a week isn’t a crime. It’s called feed­ing your soul. al­ways try to go for home­made so you know what’s in it.

Serves 12

Pre­heat the oven to 180C/fan 160C/gas 4. Grease a 20cm round spring­form cake tin and then line with bak­ing pa­per.

Put 170g soft but­ter at room tem­per­a­ture, and

170g light mus­co­v­ado sugar in a bowl or mixer and beat to­gether un­til light and fluffy. Sieve 170g of sel­f­rais­ing flour and 2 tsp bak­ing pow­der.

Next add 1 tsp vanilla ex­tract, 3 free-range

eggs and 2 tbsp of the flour and mix to­gether well un­til in­creased in vol­ume.

Now gen­tly fold in the re­main­ing flour us­ing a large spoon, to keep the air in the mix­ture.

Spoon the mix­ture into the pre­pared tin, and

smooth down. Dec­o­rate the top with a small pun­net of fresh straw­ber­ries, halved and sprin­kle with 1 tbsp de­mer­ara sugar.

Pop in the oven and bake for 20/25 mins or un­til a skewer in­serted into the mid­dle of the cake comes out clean.

Leave the cake to cool in the tin for 10 min­utes, then turn out on to a cake stand or serv­ing plate. Dust with ic­ing

sugar, cut into slices and serve warm.


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