RECIPE | Want to make strawberries better? Put them in a cake

Make the most out of the succulent Maltese strawberry and try this recipe for a sweet strawberry cake, provided by Diar il-Bniet in Dingli. Fresh fruit demands fresh ideas. 

Photos by Ray Attard
Photos by Ray Attard

Grown on a farm of 180 tumoli in Dingli, the strawberries that make it into this cake are fat, sweet and so juicy you'd better be sure to have lots of napkins around when you tuck in. Try putting them into a cake, spread with some delicious strawberry jam made by the same Diar il-Bniet for a treat worthy of a the public holiday. 

Strawberry cake

Ingredients

  • 2 eggs
  • 120ml grapeseed or canola oil
  • 200g sugar
  • 2 cups fresh strawberries, sliced
  • 300g cups all-purpose flour, divided
  • 1 tsp baking soda
  • 60g dark or light brown sugar, firmly packed
  • ½ tsp cinnamon
  • 70g butter, salted

Method

  1. Preheat the oven to 180°C.
  2. Spray a large loaf pan (or a 12-cup muffin tin) with non-stick cooking spray.
  3. Beat the eggs, oil and granulated sugar together until the mixture is thick and pale, about 1 min.
  4. Add the strawberries and beat at low speed about 30 seconds, just enough to break up the berries a bit.
  5. Sift together 220g of the flour and the baking soda into a small bowl.
  6. Add to the bowl and mix briefly, just until everything is combined.
  7. Pour the batter into the prepared pan.
  8. To make the crumble, mix together the remaining 80g flour, brown sugar, and cinnamon in a small bowl.
  9. Cut the butter into small pieces and add them to the flour mixture.
  10. Using your hands, rub the butter into the flour mixture until it has the texture and feel of wet sand.
  11. Sprinkle the crumble generously over the batter in the pan.
  12. Bake the strawberry cake for 1 hour, until a skewer comes out clean.
  13. Cool the cake in the pan about 10 mins, then turn it out onto a rack to cool completely.
  14. Serve at room temperature with Diar il- Bniet's fresh strawberry jam.

Diar il-Bniet
Main Street,
Dingli.
Tel: 27620727
Recipe first appeared on Gourmet TODAY

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