Hi!! I was browsing Mary Berry’s Baking Bible yesterday and I wanted to bake something fruity and fresh. I stumbled onto her Strawberry Dessert Cake and wanted to give it a try. There was no picture to make you swoon over cake but the recipe seemed easy enough.
After baking it I was just in awe over this cake and here’s why;
- The Cake has a beautiful brown color
- It has this moist crumb that I like
- The strawberries made it not just pretty but tasty
- It had a crisp edge that gave a new texture to the cake
- It is just delicious AND easy to make!
Of course being myself, I just tweaked the recipe a little to make it almondy (is that a word??) but that’s personal flavor. Also your home smells super great of buttery cake and almonds! So actually there are 6 reasons to bake this cake 🙂
Your Turn; the Recipe
This makes one 20cm wide cake (use 20cm tin)
- 225 gr self-raising flour
- 80 gr grounded almonds (optional)
- 1 1/2 tsp baking powder
- 225 gr caster sugar
- 2 eggs
- 1 tsp vanilla extract
- you don’t have this in your pantry? Do 200 gr caster sugar mixed with 25 gr of vanilla sugar
- 150 gr melted butter
- 350 gr sliced strawberries
- 25 gr of flaked almonds (and some to sprinkle on top)
Pre-heat your oven at 160°C or 140°C and grease a 20cm diameter sandwich tin and line the base with parchment paper.
Weigh out all your ingredients, and don’t forget to sieve the flour. Take a bowl and pour in your butter and mix it with the sugar. When the sugar has dissolved some add the eggs one by one until the paste is well blended.
Add your vanilla extract (if you use the sugars technique add with the sugar at the beginning with the normal sugar) the grounded almond and the flaked almonds. Mix until all is combined.
Now, to add the flour, you have to be careful not to overbeat the batter. What I do is the same technique when you add egg whites to a batter. Just fold the flour in and don’t put all your flour all at once. I use a fork and just keep folding until the flour is incorporated.
Take your sandwich tin and spread half of your cake batter evenly, I use a lightly bend spoon for this or you can use a small palette knife. Then spread the strawberries onto the batter and leave a 1cm edge.
The final stage is to spoon in the last of the batter. I used my fingers to level it over the strawberries so that the strawberries were covered. With the heat off the oven the batter spread more evenly over the entire cake form. Before putting your cake into the oven, sprinkle some flaked almonds over the top to give it a rustic touch.
This cake will need around 45 min to 1h. I tested at around 50 min with a wooden toothpick and when it comes out dry your cake is done! Let the cake cool in it’s tin for 10 min and then transfer onto a cooling rack.
You can eat this warm with some fresh strawberries and whipped cream or just like a regular cake when it has cooled down.
Hope you’ll enjoy this cake as much as I have and don’t hesitate to share picture!