Lisa’s Faulkner shares her friend Mary’s deliciously gooey sponge cake recipe with strawberries. Try it with different fruits such as raspberries, blackberries and other berries.
SERVES 6 –8- PREP 15 MINS – COOK 1 HOUR 15 MINS
softened, plus extra for greasing
150 g caster sugar
150 g self-raising flour, sifted
3 tablespoons milk
100 g ground almonds
1 teaspoon almond essence
400 g strawberries, hulled and halved or quartered depending on size, or raspberries, or both
icing sugar, for dusting
1 Heat the oven to 160C , gas mark 3 and grease and line a 23 cm loose-bottomed cake tin.
2 Cream the butter and sugar together in a large mixing bowl until light and fluffy. Then add in the flour, eggs, milk, ground almonds and almond essence and mix well. Stir in the fruit, reserving a handful for decorating.
3 Pour the mixture into the cake tin and put the remaining handful of fruit on top of the cake.
4 Bake in the preheated oven for about 1–1 1/4 hours. To test if it is cooked, pierce the cake with a skewer – if it is clean when you pull it out the cake is cooked, if it’s not, return the cake for another 5–10 minutes and check again. Careful not to overcook!
5 Turn the cake out of the tin onto a wire rack to cool and dust with icing sugar. It is best served just as it is turning from warm to room temperature.
Recipe taken from Lisa Faulkner’s book, published by Simon and Schuster, Recipes From My Mother For My Daughter £20 lisafaulker.co.uk