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This cake is to get us excited about the oncoming burst of berries. It is the perfect cake for parties and picnics.
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 sliced
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 top.
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 morning.