For a real taste of late spring or early summer, bake yourself a slice of this moist cake made with fresh strawberries, a hint of rosewater, and finished with a dusting of crunchy white sugar. It will make a truly impressive afternoon tea treat
- 175g butter or margarine, softened
- 175g caster sugar
- 3 large eggs, beaten
- 175g self raising flour
- 75g ground almonds
- 300g fresh strawberries, washed, hulled and roughly chopped
- A few drops essence of pure rosewater
- 2tbsp granulated sugar
- Extra strawberries to decorate
Pre-heat oven to 180°C/350°F/Fan 160°C/Gas Mark 4. Grease and line a deep 20cm diameter cake tin with baking parchment.
Beat together the butter or margarine with the sugar until pale and creamy. Beat in the eggs. Sift the flour on top and add the ground almonds. Gently fold the dry ingredients into the mixture. Fold in half the strawberries.
Arrange the remaining chopped strawberries over the bottom of the tin and then spoon the cake mixture on top. Smooth the top and bake in the oven for about 1 hr until golden, firm to the touch and a skewer inserted into the centre comes out clean. Cool in the tin for 15 mins, then turn out on to a wire rack and leave to cool, strawberry-side up.
To serve, sprinkle the top of the cake with a few drops of rosewater and then scatter with the granulated sugar. Pile fresh strawberries on top of the cake and serve with clotted cream or Greek yogurt.
Top tip for making Sugar-topped strawberry rose cake
You can ring the changes with this cake recipe and replace the strawberries with prepared fresh pitted and halved cherries, halved blackberries, whole blueberries or raspberries.