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Essential Unsalted Butter250g
250gItem price
£1.75Price per unit
£7/kgA deliciously simple summer cake with a touch of aromatic spice and strawberries both inside the sponge and to decorate.
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.
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.
Typical values per serving when made using specific products in recipe
Energy | 2,756kJ/ 659kcals |
---|---|
Fat | 36g |
Saturated Fat | 22g |
Carbohydrates | 77g |
Sugars | 58g |
Fibre | 2.4g |
Protein | 6.2g |
Salt | 0.8g |
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