Australia is known as ‘the lucky country’, which may or may not have to do with the fact we get strawberries fresh all year round. So, Ed’s making the most of this and baking an almond cake with strawberries not one or two ways, but three ways! Whether they’re cooked into the cake, caramelised into a sauce or used as garnish on top, Ed’s certainly making the most of this sweet, juicy fruit.
Ingredients
Method
Preheat oven to 180°C fan-forced (200°C conventional). Grease and lightly flour a 12-hole (1/3-cup capacity) muffin pan. Cook butter in a saucepan on medium heat for 5 minutes, swirling occasionally, until butter foams, turns light golden and smells slightly nutty. Remove from heat and put base of pan in a bowl of cold water to stop the cooking. Cool.
Put cooled butter, sugar, vanilla, essence, flour, almond meal, egg whites and salt in a bowl and whisk until smooth. Dollop in pan holes. Press a strawberry in centre of each, pointed side down, and bake for 20-22 minutes, until golden and firm to touch. Turn out onto a wire rack to completely cool.
Meanwhile, roughly chop 1 punnet strawberries. Heat extra sugar in a pan on low, until melted. Increase to medium and cook for 4-5 minutes, until lightly caramelised. Remove from heat, add berries and 2 Tbsp water (mixture may splutter). Return to low heat and simmer for 5 minutes. Put a fine sieve over a bowl and strain mix, discarding berries. Cool for 30 minutes. Dice
1 more punnet; stir into cooled syrup.
Dust cakes with icing sugar, dollop with sour cream, decorate with remaining berries, sliced, and pour over syrup. Serve.
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