Yields:
8 Servings
Difficulty: Easy
Prep Time: 20 Mins
Cook Time:
1 Hr
Total Time:
1 Hr 20 Mins
This is a lovely light and easy strawberry cake recipe with fresh strawberries baked into the batter. The perfect cake for a summers day!
Ingredients
Adjust Servings
Instructions
- Preheat the oven to 160°C/140°C Fan/Gas mark 3 and grease and line a 23 cm loose bottom cake tin.
- In a large mixing bowl cream the butter and sugar until it is light and fluffy. Now add the eggs, and gently fold through the flour, milk, ground almonds and almond essence and mix until fully combined. Gently stir through the strawberries but leave a handful to scatter on the top of the batter.
- Place the mixture into the cake tin and add the remaining strawberries onto the top of the cake. Bake in the oven for 1 hour or until when pierced with a skewer it comes out clean. If not place in the oven for a further 5 - 10 minutes.
- Take the cake out of the oven and allow to rest for 5 minutes and then remove from the tin and place onto a wire rack. Sprinkle with icing sugar. It is best served when slightly warm. Enjoy!
Notes
- This cake also works well with a variety of summer fruits; raspberries, blackberries or a mixture.
Lovely! The ground almonds (which I had to mix with ground walnuts) certainly elevate the taste and texture of this cake. Will be making again!
I am so pleased you enjoyed it. I bet the ground walnuts were a good addition. Have a great week!