Roasted strawberry cake

To end what turned into a week of strawberry recipes, I bring you a variation on the cherry bubble cake, where cherries were  substituted with roasted strawberries. The roasting,  an easy extra step that is less work than pitting cherries would be, reduces the water content of the fruit and concentrates its “strawberryness “.

The batter is a child’s play to make – in fact I had my son make it because he was taking the cake to an end-of-school year-barbecue with his classmates. If you use cup measurements  it is especially simple – the child in question would only need to know how to count to three. There is no butter to cream, so it’s just an easy stirring job.  The cake has a perfect  texture – light and airy and punctured with pockets of  seasonal fruit.

Roasted strawberry cake

500 g strawberries
1 tbsp sugar

½ tsp cinnamon
3 eggs
150 to 200 g (¾ to 1 cup) sugar (depending on the sweetness of the fruit)
1tsp vanilla extract
250 ml (1 cup) cream275 g (2 cups) flour
1 tbsp aluminum-free baking powder

Preheat the oven to 180 degrees Celsius ( 355 F).

Hull the strawberries and cut them in half (in quarters if large). Line a baking sheet with parchment and put the strawberries on the parchment, cut side up if possible. Mix sugar with cinnamon and sprinkle over the strawberries. Bake for about  40 minutes, until the fruits begin to colour slightly around the edges. The juice from the fruit will cook down into syrup and puddle around the fruit. Carefully pour the syrup into a bowl. You’ll need part of it for the cake, but it’s also delicious drizzled over yoghurt (or ice cream).

Butter and flour an ovenproof dish of roughly 20 x 30 cm (8 x 12 inch). You can also use a round dish of 26 – 28 cm (10-11 inches) diameter.

In a large bowl, whisk the eggs with sugar and vanilla. Sift the flour together with the baking powder. Add  flour and cream to the egg mixture, alternating between the two. Pour the batter into the baking dish. Evenly distribute the strawberries  over the batter. Drizzle a little of  the syrup on top. Bake until the top is golden and an inserted skewer comes out clean – about 40 minutes. Dust with icing sugar.

2 comments for “Roasted strawberry cake

  1. Veronica
    16/07/2013 at 03:01

    not a fan of cream…is there any substitute i can use instead? greek yogurt perhaps?

    • vera@gtc
      16/07/2013 at 14:08

      I have not tried it with anything else, but I think that if you prefer to use yoghurt, you’d have to substitute part of it for fat – oil or butter. The beauty of using cream is that it functions as both. And the content of fat is much lower than in a cake made with butter. It’s not like using the cream will make it taste heavy- it’s a very light cake. but if you try any substitutes I would love to hear about it!

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