Tue, 1 July 2025
Ingredients
For the Sponge
• 200g soft spreadable margarine/butter
• 200g caster sugar
• 50g ground almonds
• 4 medium free-range eggs
• 225g self-raising flour (175g flour + 50g ground almonds)
• 4 tbsp milk or cream, room temperature
• 250g small strawberries, hulled and halved
• 2 tbsp caster sugar
For the Topping
• 250ml double cream
• 50g icing sugar
• 3-4 tbsp strawberry jam
• 3-4 tbsp lemon curd
• 4/6 meringues, crumbled
• 250g small strawberries, hulled and thickly sliced
• Small handful fresh baby mint leaves
Method
• Preheat the oven to 180°C/170°C fan/gas 5.
• Beat butter and sugar for 5 minutes until light and creamy.
• Beat in eggs one at a time flour.
• Fold in self raising flour and milk/cream. Do not over mix at this stage.
• Spoon mixture into prepared tin and level. Thinly slice fresh strawberries and lay these on top. Sprinkle with caster sugar.
• Bake until firm and springy on top and a cake skewers comes out clean.
• While the cake bakes, whip the cream and icing sugar together to soft peaks.
