After a few hectic days in London with my daughter Amy, this Sunday has definitely been a lazy Sunday but that still didn’t stop me baking a yummy strawberry cake or putting together a shorter than normal blog post!
I needed something quick and easy but delicious. This Strawberry Yum Yum ticks all the boxes. I always make this with fresh strawberries but it works just as good with a tin of strawberries. There always seems to be a few tins of fruit hiding at the back of my press so I love recipes that can make good use of these. This particular recipe can be easily adapted to use other fruit like apples and pears and blueberries. My daughter Amy made her own version of this with Raspberries & Chocolate Chips for her colleagues at the training centre. It was a huge hit!
Sunday’s have always been “the baking day” in my house. It was a family tradition that I brought with me when I got married. I spent a lot of weekends with my Nanny when I was young and Sundays we would bake bread and cakes in her old Aga whilst the radio would play in the background, usually 40’s music which I grew to love, that and black and white movies.
The radio playing in the background in my kitchen is usually on an 80’s station, yes I am a child of the 80’s and proud of it. (Check out the 80’s hair in the photo!!!)
I still don’t have an AGA but it’s on the top of my wish list to Santa every year. I’ve been extra good this year so you never know! The traditional “Roast” Sunday dinner that I would have had with my Nanny, well we have that on a Wednesday. I know – shock horror. I can imagine the look of disgust on my Nanny’s face, but a simple Sunday Dinner like a stir fry gives me more time to bake.
This Sunday we had a delicious home-made Chicken Korma which my husband made. I made us something easy and simple for dessert – A Strawberry Yum Yum. That’s the name the kids gave it, because of its serious deliciousness. It has fresh strawberries and infused with vanilla, and the addition of buttermilk gives it that little bit of extra richness.
I usually serve this with fresh cream but this Sunday we had it with fresh custard. I can say with my hand on heart that this cake lives up to its name – just ask my kids!!!
- 200g plain flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. salt
- 100g unsalted butter, room temperature
- 225g + 2 tbsp. caster sugar
- 1 large egg
- 125ml buttermilk
- 1 tsp. vanilla
- 1 lb. strawberries, halved
- freshly whipped cream or mascarpone cheese
- Preheat oven to 180 degrees. Butter a 9 inch spring form pan (will also work in a 9 inch pie dish)
- Add flour, baking powder & salt into a bowl and whisk together, set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter with 225g sugar until fully mixed in and light & fluffy. Add the egg, buttermilk & vanilla and beat on medium speed just until mixed (be careful not to overbeat).
- Reduce mixer to low and gradually add in the flour mixture Remove bowl from stand and pour batter into prepared pan.
- Place the halved strawberries cut side down on to the top of the batter.
- Sprinkle remaining 2 tbsp. of sugar evenly over top of the cake.
- Bake cake for 10 minutes, then reduce oven to 160 degrees and continue baking for 50 more minutes, or until cake is lightly golden brown and a toothpick inserted comes out clean.
- Keep cake in pan and place pan on cooling rack to cool completely. Once cool, release outside of pan if using spring form pan.
- Delicious served with whipped cream or a dollop of mascarpone cream
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