Strawberry Cake

Strawberry is in season and this cake highlights this seasonal fruit in full glory.

My family fell in love with this cake. And I thoroughly enjoyed baking it as all the ingredients are measured in cups and not in grams. It is easy to assembly. 

Must I add how beautiful it looks?!

This is a Martha Stewart recipe.

I have followed the recipe to the 'T' but have not used 1 pound of strawberry.

Grease a 9 inch cake tin

Preheat oven at 180 C for 10 minutes.

There are 2 different temperature settings used in this recipe, so be aware.

Ingredients:

Maida / all purpose flour - 1 and 1/2 cups

Baking powder - 1 and 1/2 tsp

Salt - 1/2 tsp

Sugar powdered - 1 cup + 2 tbsp

Butter / oil / margarine - 6 tbsp

Egg - 1 large (or 1 medium and 1/2 of another mixed egg)

Vanilla essence - 1 tsp

Milk - 1/2 cup

Strawberry - 1 packet, washed and cut into 1/2 ( if some strawberries don't look good, then chop them up)

Method:

Sieve the maida / flour, baking powder and salt together. Keep aside.

Beat the butter and 1 cup sugar until fluffy.

Add in the egg and vanilla essence beat well.

Add the milk and flour mixture in batches and fold (not beat) into the egg mixture.

The batter will be very thick.

Add in the chopped berries and fold it in.

Now pour into the greased cake tin and flatten the top. Make a slight well in the middle (so that when it bakes, it gets an even top).

Arrange the halved strawberry on top. No need to press down.

Dust with the 2 tbsp sugar.

Bake for 10 minutes at 170 C.

Then lower oven temperature to 160 C and bake for 1 hour / 60 minutes.