The most delicious summer dessert! It’s the ultimate crowd-pleaser at dinner parties! Trust us, it won’t be long before your friends come begging for the recipe.
Serves: 6-8 Prep. time: 30′ Cooks in: 45′ Ready in: 1:15′
For the cake
150 g butter (at room temperature) plus a little extra for the tin
160 g sugar
230 g all-purpose flour, sieved
1 tsp vanilla extract
1 tbsp baking powder, sieved
200 g strawberries, hulled, halved
½ cup spearmint leaves
a little icing sugar, sieved, for serving
For the strawberry sauce
700 g ripe strawberries, hulled
80 g icing sugar, sieved
100 ml cold water
For the cake: Preheat oven at 180ºC/fan. In the bowl of your stand mixer beat butter with sugar until white and fluffy. Add eggs one by one and beat until they incorporate. Stop the mixer and stir in flour, vanilla, baking powder and spearmint using a spatula, until well incorporated.
Butter a small round bundt cake tin and transfer half cake mixture. Then line with halved strawberries and cover with remaining cake mixture. Bake for 40 – 45 mins or until nicely colored, fluffy and cooked through (check inserting a wooden skewer in the cake, it should come out clean). Allow to cook in the tin for 5 mins before you allow to cool completely on a wire rack.
For the strawberry sauce: Whizz strawberries into a smooth puree. Press through a fine sieve in a bowl. Mix well with icing sugar and cold water.
Serve one piece of cake with 1 tbsp strawberry sauce.
Photo – Food styling: Antonia Kati
Και η συνταγή στα ελληνικά: Κέικ με φράουλες και δυόσμο