FRESH SUMMER STRAWBERRY CAKE

Cakes are always a welcome addition to any dinner party and whilst the strawberries are sweet and in abundance make the most of them.  This cake is simple to prepare and always goes down a treat.

Serves 10-12

Ingredients

2 large eggs

200g sugar

230g sour cream

100ml light olive oil or vegetable oil

1 tsp vanilla extract

250g white flour

2 tsp baking powder

¼ tsp salt

500g strawberries, hulled, cut thick rounds/slices

Method

Grease a 20cm springform cake tin lightly with butter and line with baking paper.

Preheat the oven 180C

Prepare the strawberries, by removing the green part and slice them thickly, some in half and some in rounds and set aside.

Add the eggs and sugar to the bowl of a mixer and mix on high until thick and pale.

Add the sour cream and vanilla and beat well to combine.

Keeping the beater going, slowly drizzle in the oil until well incorporated.

Sift in the flour, baking powder and salt and mix gently until just combined.

Remove from the mixer and gently mix a few times with a spatula.

Spread ½ the cake mix into your prepared tin and scatter over half the strawberries. Spread over the remaining mix and finish with remaining strawberries.

Bake for 30-40 minutes or until a skewer comes out clean.

Cool for 15 minutes before removing from the tin.

Fabulous with freshly whipped cream.