While I was living in France, I had the chance to visit Jersey via Granville, on the west coast. There is a ferry that goes across in just over an hour. Although Jersey is probably best known for their cows and dairy products, there are also other local foods including strawberries. I found a recipe for strawberry cake on the Jersey National Trust page. I modified the instructions to make them simpler. And I also made a dairy-free version so some friends with dietary restrictions could try it as well.
This is a simple cake and it looks beautiful when it comes out of the oven. It tastes good on its own or served with fresh cream or ice cream.
Ingredients
110g butter, softened
140g caster sugar
150g plain flour
½ teaspoon salt
1½ teaspoons baking powder
35g ground almonds
2 large eggs, at room temperature
1 teaspoon vanilla extract
½ teaspoon almond extract
3 Tbsp demerara or brown sugar
400g small strawberries hulled, washed and dried
Instructions
First, pre-heat the oven to 175C. Line a tin (20 cm square) with baking
parchment or use a silicone pan.
Next, in a large bowl, cream the butter and sugar until pale and fluffy. Crack the eggs into the butter and sugar mixture, one at a time, whisking well between each addition until well-mixed. Add the vanilla and almond extract and whisk to combine.
In a separate bowl, combine the flour, salt, baking powder and ground almonds.
Then, add the flour and almond mixture to the butter mixture, and fold it in until a uniform consistency. Transfer the mixture into the prepared tin. Arrange the strawberries over the top with the pointy side up, covering the whole cake as tightly as possible. Finally, sprinkle evenly with demerara or brown sugar.
Bake for 35-40 minutes or until a toothpick comes out clean when you poke it into the middle. Serve room or at room temperature.
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