Strawberries are sensational at the moment. We have been getting our hands on Heavenly strawberries, grown locally and available until November. If you have not tried Heavenlys yet, may I suggest you do.
We have this gorgeously light buttermilk cake
recipe for you. The lightest centre topped with strawberries, smells divine fresh from the oven. It could quite possibly be THE EASIEST cake
ever. Seriously.
2 cups plain flour
½ tsp baking powder
¼ tsp bicarb of soda
½ tsp salt
100g unsalted butter, softened
1 cup caster sugar
3 eggs
1 tsp vanilla bean paste
200ml buttermilk
1 punnet strawberries, hulled and halved
Preheat oven to 180C. Grease a 9” cake tin.
Sift flour, baking powder, bicarb soda and salt together.
In another bowl cream butter and sugar with
electric mixer until light and fluffy. Add eggs one at a time, add vanilla bean
and buttermilk. Mix well.
Gradually add flour to butter mixture until
well combined.
Transfer mixture into greased tin. Arrange
strawberries on top, sprinkle with sugar.
Bake for 30-40 minutes or until cake is well
risen, light golden colour and firm to touch. Allow to cool in tin. Once cool
turn cake out, cut and serve as is or with a dollop of fresh cream. And devour!
