Our recipe for a delicious summer cake. It includes all the Wimbledon ingredients, so we recommend that you sit back and enjoy while watching Andy Murray. Also known as our ‘Murray Mound’ Cake.
150g self-raising flour
150g butter or marg
150g castor sugar
400ml Fresh cream (whipping or double)
1 punnet of fresh Scottish Strawberries
Fresh mint leaves
Edible flower petals
Pre-heat the oven to 190ºC. Thoroughly grease a 25 cm Saverin cake tin (to make a circular cake with a hole in the middle). Dust the greased tin with plain flour.
Cream the butter and sugar together by hand, or using a food mixer. Then gradually add the eggs and the flour. Finally, add a few drops of vanilla essence.
Gently place the cake mixture into the tin and put in the oven for approx 25 mins. It will be ready when springy to touch.
Carefully remove the cake from the tin and leave on a wire tray to cool. While the cake is cooling, whip the cream and wash and slice the strawberries.
When the cake has cooled, slice it into two lengthwise using a sharp knife. Cover the bottom slice with half the whipped cream and sliced strawberries, and replace the top slice. Decorate the top slice with the remaining whipped cream and strawberries, and add a few sprigs of mint and sprinkle with decorative edible flower petals.