Carry the flavours of an English summer season to your desk with this intelligent twist on a conventional favorite
- Preparation and cooking time
- Prep:25 minutes
- Cook dinner:40 minutes – 45 minutes
- Simple
- Cuts into 15 items
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Components
- 175g unsalted butter
- 5 tbsp double cream, from a 300ml pot
- 1 tsp vanilla paste or extract
- 225g plain flour
- 100g floor almonds
- 1 tsp baking powder
- 200g golden caster sugar
- 5 giant eggs, at room temperature
- 400g strawberries,½ roughly chopped, ½ finely sliced
- 4 meringues nests (50g/2oz), very roughly damaged up
- just a little icing sugar, to serve
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Technique
- STEP 1
Grease a deep, 20 x 30cm traybake or roasting tin, then line with parchment. Warmth oven to 160C/140C fan/gasoline 3. Soften the butter, take off the warmth and stir within the cream and the vanilla. Combine the flour, almonds, baking powder and ¼ tsp fantastic salt and put aside for later.
- STEP 2
Put the caster sugar and eggs into a big bowl, and whisk with electrical beaters till very thick and foamy, about 5 minutes. Pour within the butter combine, whisk briefly, then add the flour combine and whisk briefly once more till even. Stir within the chopped strawberries, then pour the batter into the tin and degree the highest.
- STEP 3
Scatter the sliced strawberries and meringue over the cake, then bake for 40-45 minutes till risen, golden and a skewer comes out clear. Cool for 20 minutes within the tin, then switch the cake to a rack. Simply earlier than serving, mud with just a little icing sugar. Take pleasure in with the remainder of the double cream, whipped if you happen to like.