Strawberry Cake

Ingredients

• 190 grams all-purpose flour

• 1 ½ teaspoon baking powder

• ½ teaspoon fine sea salt

• 85 grams of unsalted butter + some extra to brush the pan

• 200 grams caster sugar + 25 grams to sprinkle before baking

• 1 large egg, at room temperature

• 120ml of milk

• 1 teaspoon vanilla extract

• 340 grams of strawberries

Steps

1. Preheat the oven to 175°C fan-forced. Butter a round oven dish.

2. In a bowl, whisk together the dry ingredients: flour, baking powder, and salt.

3. In a different bowl, beat the butter and sugar with an electric mixer medium-high for about 3 minutes, until it pale and fluffy. This is the secret to a deliciously tender cake.

4. Add the egg and the vanilla to butter-sugar mix and mix until well combined.

5. Sift the dry ingredients over the mixture in small additions, alternating with the milk, on low speed, until fully combined. The batter should feel thick.

6. Wash the strawberries, remove the centers, and cut them in half.

7. Transfer the batter to the dish, and smooth the top before disposing the strawberries in circles. Sprinkle the rest of the sugar on top.

8. Bake the cake for about 10 minutes at 175°, then reduce the heat to 165° for another hour of baking, until golden and a skewer inserted into the centre comes out clean.

9. Let the heavenly smell guide you, serve yourself a slice, top with a generous scoop of vanilla icecream, and enjoy every bite.