Clotted Cream Cake with Strawberries!

I am back after my break with a summery, very special recipe, handed to me from follower Liz, who comes from Downderry and her mother passed it to her, after finding it in a magazine, and so I must thank her for this super delicious cake. Once upon a time, many moons ago, we only had strawberries available during June and July. Many of you will remember, but these days, this cake can be made at any time of course. But still, what a great cake for a summer - or autumn dessert.

Plus it is an “all in one” dead easy method.

You will need a 9 inch spring form cake tin, greased and lined. Pre heat your fan oven to 160C

11-12 oz of ripe strawberries

8 oz SR flour

¼ teaspoonful of baking powder

8 oz caster sugar

8 oz clotted cream

2 large eggs

the zest of 1 large lemon

1 teaspoonful of vanilla extract or bean paste

plus strawberry Jam for a glaze

Slice about 7 or 8 of your strawberries into thick ish slices and set them aside and chop the remainder.

In a medium bowl, place all the ingredients except the chopped fruit and beat well, add the fruit and stir in until evenly distributed. Tip into your prepared tin and level off, then careful arrange the sliced fruit in a pattern to your taste!

Bake for about an hour, until just firm to the touch and nicely browned but check after 50 mins. Mine took the full hour.

Cool in the tin for five mins and while it is cooling slightly, warm up the strawberry jam [no large bits] then brush it over the whole top of the cake while still hot.

What can I say about this heavenly cake. Serve it with more clotted cream perhaps!

Enjoy! I just know you will all love it!