Wow! It’s been so long I almost forgot I owned a blog! It’s not always easy to shuffle all your duties and give each one the same amount of attention. Sadly, as much as I regret to say this, this one often comes last. But I’m back and hungry so for today we decided to bake something not just amazing, not just delicious, but something so wonderful it will literally knock your socks off (or if we want to stay in theme with the seasons, it will literally knock your bikini’s off!)
Since it’s summer, and therefore, strawberry season, we like to pretty much ‘shove’ strawberries into everything we make. We eat them fresh off the stem; we mix them with a little sugar and a lot of lemon and eat them for dessert; we even go as far as making a creamy strawberry risotto. But best of all, we bake. A lot. And what’s better than strawberries and cake? I think nothing.
We chose to make a fruit cake that stores well for a couple of days. That way, you don’t necessarily have to gobble it up straight out of the oven (which is what usually happens at my house), but you can save some for the next day’s breakfast or even make ahead of time for your friend’s birthday!
Here’s the recipe. Try it out and let us know how long the cake lasted.
6 Tbsp (85 g) softened butter (plus a little extra to grease the tin)
1 1/2 cups (235 g) all purpose flour
1 cup (200 g) granulated/white sugar (plus a little extra to sprinkle on top)
1/2 cup (125 ml) milk
1 1/2 tsp (3 g) baking powder
1/2 tsp (1 g) salt
1/2 tsp vanilla paste
1/2 pound (250 g) fresh strawberries
Heat the oven to 180˚C (350˚F). Grease a 10 inch (22 cm) tin.
Sift the flour, baking powder and salt in a medium bowl and set aside. Pick 4-5 strawberries and roughly mash them with a fork (we’ll be adding those to the batter at the end).
Using an electric beater, cream the butter and sugar at high speed for about 3 minutes until pale and fluffy. Reduce the speed and add the egg, milk and vanilla. When you add the milk, the mixture will look like it has curdled, but don’t worry about that.
Start adding the dry ingredients to the mixture, 1/3 at a time. Keep mixing. The mixture should now be thick and smooth. Now add the mashed strawberries and gently fold through the batter by hand. Don’t over mix.
Now you’re ready to pour the batter into the greased tin. Cut the rest of the strawberries in half and place cut-side down onto the batter. Sprinkle with the extra granulated sugar.
Bake at 180˚C (350˚F) for 10 minutes. Reduce the temperature to 160˚C (325˚F) and bake for another 50 minutes. Remember to test it with a toothpick to make sure it’s cooked through. Cooking times always vary from oven to oven. When your toothpick comes out dry and clean, your cake is ready!
Cool completely on a wire rack, and serve with icing sugar or a nice dollop of whipped cream.