Recently I have so been busy that I have neglected my YouTube channel a little, but now I am very much back on the horse and doing a vlog every week. So for those of you that like to see action rather than words, please subscribe! I will be posting my vlogs here too, so don’t worry if you’re not much of a YouTube person…
This cake is scrummy, easy-peasy – and very right for now. Wimbledon kicked off today, and as part of our carnival week here in the village there is a picnic later this evening on the field that this will be perfect for. I also thought it was about time I vlogged a sweet recipe, seeing as I haven’t yet – I know, ridiculous! If you are a regular here you’ll know that these are the types of cakes I dig on. Simple, cream filled, rustic, normally with fruit. Nothing fancy, no sugar crafting. Just traditional, English cake.
There is also nothing healthy about this cake, it’s rather traditional. Well, it may improve your mental health after a slice. You know, life’s too short and all that.
Serve: 8 people generously
Prep time: 15 minutes
Cook time: 20-25 minutes
Total time: 35-40 minutes
Ingredients:
200g caster sugar
200g self-raising flour
200g softened butter
4 eggs
250g hulled, rough chopped strawberries
About 5 tablespoons of creme fraiche
To decorate:
Icing sugar
Few unhulled strawberries
Instructions:
- Preheat oven to 180C.
- Grease and line 2 x 20cm cake tins.
- Mix butter, sugar, eggs and four with an electric whisk.
- Add half strawberries, fold in.
- Divide between tins, bake for 20 mins or so.
- Take out and let cool in tin a little. Remove from tins to cool completely.
- Mix remaining half of strawberries with creme fraiche. Spread on bottom half of cake.
- Top with other half. Dust with icing sugar. Decorate with more strawberries.
Looks lovely but I only have 1 20cm deep cake tin, would this be okay. Thank you.
It should be – then slice it in half? But I would give the cake more time to cook – an extra 10 mins then check with a metal skewer – good luck! X