Is this a cake, a scone or a shortcake? I’m not quite sure, but made with early season English strawberries you can enjoy the taste of summer now.
Cuts into 12 slices.
100g butter, at room temperature
200g golden caster sugar, plus 2 tbsp for sprinkling
1 large egg
120ml semi-skimmed milk
finely grated zest of a small orange
200g self-raising flour
600g strawberries, halved
50g icing sugar, sieved
juice of half a small orange
23cm spring-form cake, greased and lined
Oven 180C/Gas 4/fan oven 160C
How to make it
- Beat the butter and sugar together until pale and fluffy then add the egg and milk and whisk again. The mix will be very curdled, but don’t worry! Beat in the orange zest and flour then spoon into the prepared tin. Set aside 6 of the halved strawberries and arrange the remainder, cut-side down, on top of the cake. Sprinkle over the reserved 2 tbsp of sugar.
- Bake for 50–55 minutes until golden and set. This cake browns quite easily so check the cake and reduce the temperature a little if necessary. The strawberries will sink away from the crusty, sugary top.
- Leave the cake to rest in the tin for 10-15 minutes before removing the tin. Leave until fully cooled before trying to remove from the base.
- Chop the reserved strawberries, sprinkle with 1 tsp of the icing sugar then set aside for 15 minutes. Press through a fine sieve to extract the strawberry juice.
- Mix together 4 tsp of the strawberry juice, 1 tsp orange juice and the rest of the icing sugar until smooth. Taste the drizzle and if it’s too sweet for you try adding a little more orange juice. Drizzle over the cake. Reserve any of the left over strawberry juice to serve on the side.
- Serve with your choice of ice-cream, cream or crème fraîche, or continue the orange theme and beat together 200g soft cheese (such as Philadelphia) or fromage frais, 2 tbsp caster sugar and the finely grated zest of a small orange.
- Summer has arrived!