Strawberries are synonymous with British Summer and Wimbledon fortnight, so we thought we would share the love for the red, sumptuous berries. Adored by kids and adults alike, a big bowl always goes down a treat at a barbecue or picnic. However, it’s fun to try different things so we thought we would create a recipe that livens them up even more. Everyone will love this cake – it’s perfect served as a dessert, with a little ice cream on the side. Or just as a slice, anytime.
Normally matched with Champagne, they can also go very well with a moscato – you need something that matches their sweetness a little, so just steer clear from anything too dry.
Tweet us your strawberry pic(k)s @caigerskitchen
Chocolate & Strawberry Cake
200g unsalted butter
200g bar dark chocolate, 70% cocoa, chopped
4 large eggs
200g golden caster sugar
50g plain flour
Pinch of salt
70g ground almonds
cocoa powder, for dusting
200g British strawberries, cut in half
Preheat an oven to 160oc fan or 180oc.
Butter an 18inch cake tin and then dust with cocoa powder.
Melt the butter in a pan. Add the chocolate and allow it to melt without stirring.
Meanwhile, add the sugar and eggs into a bowl and beat until the consistency changes to soft whipped cream.
Stir the chocolate and butter together. Pour in the melted chocolate mixture into the egg mix. Fold in with a metal spoon.
Next, sift over the flour and almonds. Fold in quickly.
Pour into prepared cake tin and bake for 30 mins or until done.
Serve with the strawberries or place some in the tin and bake with them in the cake!