CAKE IN THE HOUSE

Try this for a new way to enjoy your strawberries and cream

VICTORIA SPONGE LOAF WITH STRAWBERRIES AND MINT Serves 6 160g unsalted butter, room temp 170g caster sugar 2 tsp vanilla bean paste 2 large eggs, room temp 40ml vegetable oil 150g self-raising flour, sifted 115g ground almonds ½ tsp baking powder, sifted 55g natural yogurt FOR THE ROASTED STRAWBERRIES: 300g strawberries, hulled and halved 15ml maple syrup 5–6 mint leaves, finely chopped FOR THE WHIPPED CLOTTED CREAM: 300ml double cream 125g clotted cream 40g icing sugar 1½ tsp vanilla bean paste FOR THE SUGAR SYRUP: 110g caster sugar 1 tsp vanilla extract or vanilla bean paste TO DECORATE: Micro mint shoots or chopped mint leaves 1 Preheat the oven to 170C/Fan 150C/Gas 3. Grease and line a 900g loaf tin. 2 In a bowl, mix the butter, sugar and vanilla paste until light and fluffy. 3 Add the eggs, one at…

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The Simple Things (Digital) - 1 Issue, July 2024

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