Spiced strawberry cake
Adding a little sumac to this summery cake gives an incredible lift to the sweet strawberries. With a slightly citrussy, tangy and sour flavour profile, the sumac works well in this lemon sponge. Made with ground almonds and polenta, and with the strawberries baked into the top, it makes a deliciously moist cake for a summer occasion or to serve as a pudding with whipped cream.
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Serves 8
Vegetarian
Gluten-free
Ingredients
For the cake:
- 150g unsalted butter, softened, plus extra for greasing
- 130g caster sugar
- 3 eggs
- Zest and juice of 1 lemon
- 1 tsp baking powder (gluten-free if needed)
- 150g ground almonds
- 60g fine polenta
- 2 tsp sumac
- ½ tsp sea salt
For the strawberries:
- 100g strawberries, tops trimmed and cut in half
- 25g caster sugar
- ½ tsp sumac
To decorate (optional):
- Fresh strawberries
- Toasted flaked almonds
Cooking instructions
- Preheat the oven to 180°C/160°C fan/Gas 4. Grease an 18cm round cake tin and line the base with a circle of baking paper.
- Beat the butter and sugar together in a large bowl until light and fluffy. Add the eggs one by one, beating well after each addition.
- Mix in the finely grated zest and juice from the lemon. Fold through the baking powder, ground almonds, polenta, sumac and salt until smooth.
- Scoop the cake batter into the prepared tin and smooth the top.
- Toss the strawberries with the sugar and sumac in a bowl. Scatter the strawberries over the top of the cake and gently poke them into the mixture.
- Bake the cake for 30 minutes or until golden and cooked through – a skewer inserted in the middle will come out with a few crumbs attached as it is a moist cake.
- Remove the cake from the tin onto a serving plate. Top with fresh strawberries and some toasted almonds, if you like. Serve warm in slices with a dollop of something creamy on the side!
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