This cake is to get us excited about the oncoming burst of
berries. It is the perfect cake for parties and picnics.
Photo by Simon Lambert.
175g unsalted butter
70g (3 Tbsp) sour cream or creme fraiche
1 tsp vanilla paste or extract
225g plain flour 100g ground almonds
1 tsp baking powder
¼ tsp fine salt
200g caster sugar
5 large eggs, at room temperature
400g strawberries (1½ punnets),½ roughly chopped,½ finely
50g raw cane sugar, to sprinkle over the cake
icing sugar, to serve
Grease a deep 20cm x 30cm baking tray or roasting tin, line
with greaseproof. Heat your oven to 160degC/140degC fan. Melt
the butter, take off the heat and stir in the sour cream or
creme fraiche and the vanilla, set aside.
Put the caster sugar and eggs into a large bowl, and whisk
with electric beaters until very thick and foamy, most likely
taking about 5 minutes. Mix the flour, almonds, baking powder
and teaspoon fine salt together and set aside.
Pour in the butter mix, whisk briefly, then add the flour mix
and whisk briefly again until even. Stir in the chopped
strawberries, then pour the batter into the tin and level the
Scatter the sliced strawberries and the raw cane sugar over
the cake, then bake for 45 minutes to 1 hour until risen,
golden and a skewer comes out clean. Cool for 20 minutes in
the tin, then transfer the cake to a rack. Just before
serving, dust with a little icing sugar.
• Alison Lambert, chef at the Otago Farmers Market, will
be demonstrating this recipe at the market on Saturday