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