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It's such a good, melty-in-your-mouth cake. Once, when very stressed, I ate six pieces in one go to make me feel better. It did. The bathroom scales the next morning didn’t though.
The basic recipe is pretty much a simple pound cake, or quatre-quarts, with the only variation being the bit of corn or potato flour mixed in with plain flour. I think it makes it lighter. More fluffy. Apparently such mix makes genuine CAKE FLOUR, as opposed to boring old plain.
Again – like with my raspberry cake any soft fruit can be used. Give blueberries a go, that’s a real joy!
You can add vanilla to the cake mix but personally I think it’s a waste of time in cakes because it never comes through. Unless you added a whole bunch of pods. Rose water though is genius with soft fruit, just don’t overdo it.
- 200g butter, softened
- 160g caster sugar
- 4 large eggs
- 200g plain flour
- 40g cornstarch or potato flour
- 1 tsp baking powder
- rose water or vanilla (optional)
- about 500g strawberries (large ones cut in half) or other soft fruit
Preheat the oven to 180C/350F/gas 4. Line a 20 x 40cm baking tray or a large round tin with parchment or butter and flour it (the lower the cake base, the better – you don’t want a tall tower of sponge with a smattering of strawberries on top. This should be seriously fruity).
Mix the butter with sugar on high speed, until pale and fluffy. Add eggs, one at a time, mixing continuously. Sieve the flours with the baking powder over the mix and fold in with a spatula. Pour into the tin and smooth a little, scatter the fruit all over the top, generously. You can sprinkle some fancy sugar pearls or crystals (palm sugar) over it for a crunch.
Bake for about 45 minutes until a skewer inserted into the middle comes clean.