Strawberry Pound Cake
Ingredients
For the filling
- 100 g strawberries sliced
- 2 tsp corn flour
For the cake
- 120 g butter softened
- 120 g caster sugar
- 2 eggs
- 120 g plain flour
- 1 tsp baking powder
- 4 tbsp porridge oats
Method
- Preheat the oven to 160ËšC. Line and grease a 500g cake tin.
- In a bowl, toss the strawberries with the corn flour and keep aside.
- Next, Place the butter and sugar into a mixing bowl and mix until light and fluffy.
- Next, add in the eggs, start to combine, and sprinkle over the flour and baking powder.
- Stir until thoroughly combined.
- Pour half into the prepared tin and scatter the coated strawberries, keeping a few strawberries aside.
- Carefully spoon the rest of the cake batter and top with the rest of the coated strawberries. Sprinkle over the porridge and some caster sugar.
- Place in the oven and bake for 40-50 minutes or until a skewer inserted in the centre comes out clean.
- Remove from the oven and allow to rest for 5 minutes.
- Leave to cool and enjoy within the day or store in a clean container for a few days in the fridge.
