Name: Strawberry and walnut cake
Prep time: 35 min
Cook time: 120 min
Total time: 155 min
Yield: 12
Ingredients: 250 gram butter, chopped, at room temperature; 1 1/2 cup caster sugar; 4 eggs; 1 cup plain flour, sifted; 3/4 cup self-raising flour, sifted; 1/2 cup almond meal; 1/2 cup milk; 1 punnet strawberries, hulled, sliced,; 1 cup chopped walnuts; Filling; 1/4 cup strawberry jam; 1 punnet strawberries, hulled; 300 millilitre thickened cream, whipped; 1/4 cup finely chopped walnuts; icing sugar, for dusting

Ingredients

250 gram butter, chopped, at room temperature

1 1/2 cup caster sugar

4 eggs

1 cup plain flour, sifted

3/4 cup self-raising flour, sifted

1/2 cup almond meal

1/2 cup milk

1 punnet strawberries, hulled, sliced,

1 cup chopped walnuts

Filling

1/4 cup strawberry jam

1 punnet strawberries, hulled

300 millilitre thickened cream, whipped

1/4 cup finely chopped walnuts

icing sugar, for dusting

Method

Strawberry and walnut cake

1.Preheat oven to moderately slow, 160°C. Lightly grease a 24cm round cake pan and line base and sides with baking paper.

2.In a small bowl, using an electric mixer, cream butter and sugar together until pale and creamy. Beat in eggs, one at a time, beating well after each addition.

3.Lightly fold in flours, almond meal and milk. Gently stir in strawberries and walnuts.

4.Pour mixture into prepared pan. Bake for 1 3/4-2 hours until cooked when tested with a skewer. Cool in pan for 10 minutes before turning onto a wire rack to cool completely.

Filling

5.Using a large serrated knife, cut cake in half horizontally. Spread bottom half of cake with jam. Top with 1/2 punnet sliced strawberries and 1/2 cream. Top with remaining cake half. Spread with remaining cream. Sprinkle with remaining chopped strawberries and walnuts. Dust with icing sugar.

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Ingredients

Method

Strawberry and walnut cake

Filling

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