350g strawberries, sliced
2 tablespoons caster sugar, divided
pinch of salt
150g flour, I used half plain and half strong white bread flour
1 3/4 teaspoons baking powder
1/2 teaspoon salt
85g unsalted butter, well softened
200g caster sugar
zest of 1 lemon
freshly grated nutmeg, to taste
2 large eggs
115g sour cream
1 teaspoon vanilla extract
Cream to serve
Marinate the sliced strawberries in 1 tablespoon sugar and a pinch of salt.
Preheat the oven to 170 degrees fan/180C.
Butter and base line a 23cm round baking tin.
Whisk together the flour, baking powder, and salt in a bowl.
In a large bowl, beat the butter, sugar, lemon zest, and nutmeg until creamy, 2-3 minutes.
Add the eggs one at a time, beating well.
Add the sour cream and vanilla; beat to combine.
Add the flour mixture and fold in.
Transfer the batter to the prepared pan and spread evenly.
Distribute the strawberries over the batter in a tight, single layer, leaving behind the juices in the bowl. (Save extra strawberries and juice for serving).
Sprinkle the cake 1 tablespoon sugar from the topping.
Bake the cake for 40 to 45 minutes, until the top is deeply golden brown.
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. (Adapted from a recipe from King Arthur Baking)
Let’s Bake Together!
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