This is a delicious and not-too-sweet strawberry cake covered with tart lemon icing and sprinkled with toasted slivered almonds. You can use white sugar if you prefer, but I like raw because it is more flavourful.
115g butter, softened
1 1/4 cups (245g) raw sugar
1 1/2 teaspoons vanilla essence
1/2 teaspoon salt
4 tablespoons sour cream
1 teaspoon bicarb soda
1 cup mashed strawberries
1 1/2 cups (190g) plain flour
2 tablespoons butter, softened
1 cup (120g) icing sugar
1 tablespoon milk
1 tablespoon fresh lemon juice
1 teaspoon grated lemon zest
1/4 cup toasted slivered almonds
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Preheat oven to 180 degrees C. Grease a 20x30cm baking dish.
In a large bowl cream together 115g butter and the raw sugar. Add the eggs and beat for 1 minute. Stir in the vanilla and salt.
In a small bowl, stir together the sour cream and the bicarb soda until the bicarb soda has dissolved. Add the sour cream mixture and the flour to the egg mixture. Beat well then stir in the mashed strawberries.
Pour the batter into the prepared pan. Bake in preheated oven for 30 minutes or until top springs back when lightly touched.
While cake is cooling, make the icing: Cream together 2 tablespoons butter and icing sugar. Add the milk, lemon juice and lemon zest, and beat until smooth. Spread icing on warm (not hot!) cake and sprinkle with slivered almonds.
Easy, moist, delicious cake - perfect for afternoon tea. My husband really enjoyed this cake and ate it without frosting/icing. I preferred fresh whipped cream over the lemon frosting. Excellent recipe. - 11 Sep 2016