Recipe: Strawberry and Mint Afternoon Tea Cake

Strawberry And Mint Afternoon Tea Cake LARGE 
40 minutes + cooling – Serves 8 – Easy


  • 120g golden caster sugar
  • 1 tbsp mint leaves
  • 60g butter, melted, plus extra for greasing
  • 2 eggs
  • 120g plain flour, sifted
  • 1/2 a jar (approx 150g) good-quality strawberry jam
  • 227g tub clotted cream
  • 200g punnet of strawberries, hulled and sliced, a few small ones kept whole for the top
  • 100g icing sugar
  • A few drops of mint extract (optional)

How to make:

  • Whizz the mint leaves into the sugar using a food processor until very finely chopped.
  • Line and butter 2 x 18cm sandwich tins. Heat the oven to 180C/fan160C/gas4.
  • Whisk the eggs and mint sugar together until the mixture is thick enough to hold a trail.
  • It should look like a foam of very small bubbles, this will take up to 10 minutes, so a tabletop mixer will help.
  • Sift over some of the flour and fold it in carefully, then add a little more and some of the butter.
  • Keep folding in the flour and butter until it is all incorporated. Be careful not to squash out the air bubbles.
  • Carefully scoop the mixture into the tins. Bake for 20-25 minutes or until the cakes are risen, lightly browned and spring back when pressed lightly.
  • Cool in the tin for 5 minutes then turn out onto a rack.
  • Spread the base layer with some strawberry jam and layer on some clotted cream followed by some sliced strawberries.
  • Put the top on the cake. Mix the icing sugar with enough water to make a glacé icing that you can spoon over the cake (flavour with the mint, if you like, using a drop at a time and testing for flavour).
  • Run the icing back and forth across the cake to make a cross-hatch pattern and leave to set. Add some strawberries and mint leaves to decorate.

PER SERVING: 529 kcals, protein 4g, carbs 69.6g, fat 25.8g, sat fat 15.6g, fibre 1g, salt 0.2g

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