- 100g of unsalted butter, plus extra for greasing (3/4 cup)
- 3 TBS double cream or crème fraiche
- 1 tsp vanilla extract
- 125g plain flour (2 1/4 cup)
- 70g of ground almonds
- 1 tsp baking powder
- 100g of golden caster sugar (1 cup)
- 3 large free range eggs
- 200g of strawberries roughly chopped
- 2 meringue nests, roughly broken up
- icing sugar to dust
Preheat the oven to
160*C/ 325*F/ gas mark 3. Butter a deep 8 by 8 inch baking tin. Line the bottom
with parchment paper. Set aside.
Whisk together the flour, almonds and baking powder. Set aside.
Melt the butter. Whisk in the double cream and vanilla. Set aside.
Place the sugar and eggs into a large bowl. Beat together with an electric whisk for about 5 minutes, until very thick and foamy. Pour in the butter mixture. Mix lightly. Add the flour mixture and whisk briefly until even. Stir in the chopped strawberries. Pour the batter into the prepared tin. Level off the top. Scatter the meringue pieces over top.
Bake in the preheated oven for 40 to 45 minutes until risen and golden brown. A skewer should come out clean. Allow to cool in the pan for about 20 minutes, then turn out onto a wire rack to finish cooling. Top with fresh raspberries or strawberries and dust with icing sugar just before serving.
Whisk together the flour, almonds and baking powder. Set aside.
Melt the butter. Whisk in the double cream and vanilla. Set aside.
Place the sugar and eggs into a large bowl. Beat together with an electric whisk for about 5 minutes, until very thick and foamy. Pour in the butter mixture. Mix lightly. Add the flour mixture and whisk briefly until even. Stir in the chopped strawberries. Pour the batter into the prepared tin. Level off the top. Scatter the meringue pieces over top.
Bake in the preheated oven for 40 to 45 minutes until risen and golden brown. A skewer should come out clean. Allow to cool in the pan for about 20 minutes, then turn out onto a wire rack to finish cooling. Top with fresh raspberries or strawberries and dust with icing sugar just before serving.
Recipe adapted from
TheEnglishKitchen
