I posted a recipe about a loaf of bread a few days ago, mentioning that it’s the perfect bread to have with those early autumn stews. Well, it turns out I’m not yet ready for those early autumn stews. I still, inexplicably, long for strawberries, cold watermelon, summery salads & even more summery barbecues. I also wish I could turn back the time & have that missed summer holiday at a small, distant greek island… and mostly, I long for the sea. The closer I got to my longings this summer was a dip in a swimming pool here in London, when I was 9 months pregnant (it was wonderful, but when it’s the aegean you’re longing for, a swimming pool in North London simply won’t cut it).
So here I am again posting another summer recipe, taken from Tessa Kiros’ mouthwatering book ‘Falling cloudberries’. Kiros describes this as a finish cake… but I think it’s suitable for a summer celebration (or, ok, an early-autumn-wishing-it-were-summer celebration) anywhere in the world. It’s a delicious, delicate & light cake. It’s also easy to make. Highly recommended!
Sipi’s strawberry cake (from Tessa Kiros’ Falling cloudberries: A world of family recipes’)
- 220 gr (1 3/4 cups) cake flour or plain flour, plus extra for dusting
- 180 gr (3/4 cup) sugar
- 3 teaspoons baking powder
- 180 gr butter, melted
- 185 ml (3/4 cup) warm milk
- 4 eggs, separated
- 1 teaspoon vanilla extract
- 800 gr strawberries
- 1 teaspoon lemon juice
- 4 tablespoons icing sugar
- 750 ml (3 cups) thick double cream
- Preheat the oven to 180 degrees (gas mark 4)
- grease & flour a 22 cm springform cake tin, or a bundt pan
- put the flour & sugar in a bowl with 1 teaspoon of the baking powder
- Mix in the butter & then stir in the milk
- Add the egg yolks & vanilla & beat in well
- Whisk the egg whites to soft peaks, incorporating the rest of the baking powder when the eggs have started fluffing up
- Fold the whites into the cake mixture
- Pour the batter into the cake tin & bake for about 1 hour or until a skewer inserted into the cake comes out clean & the top is deep golden & crisp
- Remove from the oven & leave to cool a bit before turning out onto a rack
- When cool, slice the cake in half horizontally & put the bottom half on a large serving plate
- Clean the strawberries& hull them (leave a few unhulled, if you prefer to see them that way on the top of the cake)
- Dice about half the strawberries & sprinkle with a little lemon juice & 1 tablespoon of the icing sugar
- Whip the cream into stiff peaks with the remaining icing sugar
- Mix the diced strawberries with about a third of the whipped cream & spoon over the bottom of the cake
- Put the other half of the cake on top & thickly spoon the remaining cream over the top & side, then decorate with the rest of the strawberries.
- This is best eaten immediately. Any remains will keep for a day in the fridge.