Cook Time: 35-45 minutes
What you need
For the Sponge:
- 200g soft spreadable margarine/butter
- 200g caster sugar
- 50g ground almonds
- 4 medium free-range eggs
- 225g Odlums self-raising flour (175g flour + 50g ground almonds)
- 4 tbsp milk or cream, room temperature
- 250g small strawberries, hulled and halved
- 2 tbsp caster sugar
For the Topping:
- 250ml double cream
- 50g icing sugar
- 3-4 tbsp strawberry jam
- 3-4 tbsp lemon curd
- 4/6 meringues, crumbled
- 250g small strawberries, hulled and thickly sliced
- Small handful fresh baby mint leaves
Recipe Steps
- Preheat the oven to 180°C/170°C fan/gas 5.
- Beat butter and sugar for 5 minutes until light and creamy.
- Beat in eggs one at a time flour.
- Fold in Odlums self raising flour and milk/cream. Do not over mix at this stage.
- Spoon mixture into prepared tin and level. Thinly slice fresh strawberries and lay these on top.
- Sprinkle with caster sugar.
- Bake until firm and springy on top and a cake skewers comes out clean.
- While the cake bakes, whip the cream and icing sugar together to soft peaks.
- Cool in tin for 30 minutes, or until completely cool. Peel off the greaseproof paper and then
transfer to a serving plate. - Decorate: Spread the jam over the cooled cake.
- Spread cream thickly over sponge. Dollop on the lemon curd and swirl it through the cream.
- Top with crumbled meringues, sliced strawberries, and mint
- Pipe on some extra swirls of cream.
- Enjoy every summery bite.
