I first tried this cake when Val made it. It's a winner! It's a Nigella recipe.
For the strawberry purée:
- 8 ounces strawberries
- 3 tablespoons strawberry jam
- 2 teaspoons cornstarch
- 2 teaspoons vanilla extract
For the cake:
- Vegetable oil, for pan
- 3/4 cup sugar
- 2 cups plus 2 tablespoons flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 12 tablespoons (1 1/2 sticks) cold butter, cut into 1/2-inch cubes
- 1 cup sour cream
- 1 large egg
- 1 tablespoon vanilla extract
For the crumble topping:
- 2 teaspoons Demerara sugar
Preparation
- 1.
- Prepare strawberry purée: In a blender,combine strawberries and jam. Make a paste of cornstarch and vanilla,and add to blender. Purée until smooth.Set aside.
- 2.
- Prepare cake:Heat oven to 170 degrees. Oil a 23 cm springform pan and set aside. In a large bowl, combine sugar, flour, baking powder and baking soda. Sprinkle in butter cubes and rub them in by hand until mixture resembles large coarse crumbs. Remove 1/2 cup and set it aside. To large bowl, add sour cream,egg and vanilla. Mix well.
- 3.
- Using a little over half the cake batter,drop dollops of batter into pan. Pat batter across bottom of pan and about 1 inch up sides;mixture will be very sticky and somewhat uneven. Add strawberry purée, making an even layer across bottom of pan and leaving a rim of dough above it. Cover with remaining cake mixture.
- 4.
- Prepare crumble topping:In a medium bowl, combine reserved 1/2 cup dough and Demerara sugar. Stir with a fork to mix. Sprinkle evenly over cake.
- 5.
- Bake cake until lightly golden,about 45 minutes.Cool completely before serving.
No comments:
Post a Comment