We first made Spiced Strawberry Cake for A's birthday last year - K decided Daddy NEEDED to have strawberry cake, so I asked some people who like cake almost as much as me. Many thanks to Lisa! and here it is for reference. I'm cheating with the photos on this one and using the ones from A's birthday, as the cake we made for this weekend was set upon before I thought to photograph it - but to be honest, serving it and seeing everyone enjoy it was much more important than taking pictures! Also, I'm sitting here pigging out on what's left and it's not a pretty sight.Anyway. Grease and line your press-out tin and heat your oven to 180oC.
You'll need:
5oz softened butter
5oz caster Sugar
1 large egg
5oz ground almonds
5oz self raising flour
1tsp ground cinnamon
1tsp ground coriander
10oz strawberries, halved
1tsp crushed coriander seeds for topping
Cream the butter and sugar, beat in egg, then stir in all the dry stuff except the crushed coriander seeds. You want it light and fluffy. Spread half in the bottom of the tin. Arrange the halved strawberries over this - I've successfully used raspberries, blueberries and blackberries as well; in fact this one is strawberry and blackberry. Now dot the rest of the mixture over the fruit, leaving it pretty rough. Sprinkle over the crushed coriander seeds and bake for about an hour depending on your oven.
We then put whipped cream and more strawberries over the top when cool - if you can bear to wait that long, that is!Tomorrow: Vicki's Bickies!
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