Strawberry & cardamom traybake

Name: Strawberry & cardamom traybake
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 10
Ingredients: 250 g unsalted butter, softened; 250 g caster sugar; 4 British Blacktail Medium Free Range Eggs; 250 g self-raising flour; 1 tsp baking powder; ½ tsp fine salt; 6 tbsp milk; 6 cardamom pods, seeds removed and crushed; ½ tsp vanilla extract; 365 g pack No. 1 Speciality Strawberries, hulled, 150g cut into 1cm chunks, 215g reserved

A deliciously simple summer cake with a touch of aromatic spice and strawberries both inside the sponge and to decorate.

5 out of 5 stars(2) Rate this recipe

Vegetarian

Serves10
CourseDessert
Prepare25 mins
Cook30 mins
Total time55 mins
Pluscooling

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

250g unsalted butter, softened
250g caster sugar
4 British Blacktail Medium Free Range Eggs
250g self-raising flour
1 tsp baking powder
½ tsp fine salt
6 tbsp milk
6 cardamom pods, seeds removed and crushed
½ tsp vanilla extract
365g pack No. 1 Speciality Strawberries, hulled, 150g cut into 1cm chunks, 215g reserved

Icing

150g unsalted butter
300g icing sugar, sifted
¼ tsp fine salt
½ tsp vanilla extract
2 tbsp milk

Method

Preheat the oven to 190°C, gas mark 5. Grease and line a 30cm x 20cm cake tin. In a mixing bowl, use an electric hand mixer to beat the butter and sugar for 5-8 minutes until pale and fluffy. Beat in the eggs, one at a time, with 1 tbsp flour. Sieve in the remaining flour, baking powder and salt, then fold to combine. Fold in the milk, cardamom, vanilla and strawberry chunks.
Pour into the cake tin and bake for 20-30 minutes until golden and risen; a skewer inserted into the centre should come out clean. Cool in the tin for 15 minutes, then remove from the tin; transfer to a wire rack to cool completely.
To make the icing, in a large mixing bowl, use an electric hand mixer to beat the butter for 5 minutes until pale and fluffy. Working in 3 batches, gradually beat in the icing sugar. Add the salt, vanilla and milk; beat for 1 minute. Spread over the top of the cooled cake. It will keep in the fridge for 4 days; cut the remaining strawberries into wedges and arrange on top before serving.