Summer Strawberry Cake

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.

Delicious!