This is a bit of an experiment! It looks under done, but it’s not. It also looks grey or dirty, but it’s just the way the pink from the strawberries baked. It’s a very very moist cake. Make sure you use the skewer test and it comes out completely clean. I think that I should have added the jam because it was extra moisture I didn't account for in the dry ingredients. It still tastes really good though!!
I bought some M&S strawberries for our picnic in town the other day and half of them were mushy and bruised. So, not wanting to waste them I thought I’d use them in a bake. Strawberry Cream Muffins are always a favorite! And I didn’t have much luck with strawberry cupcakes, but my sister did. Why not try something new? I couldn’t find a loaf cake recipe with strawberries so I used the base of one of the many recipes I had and alternated it to suit what I was trying to achieve. It’s one I might have to try again adjusting things as I go to get it just right! Stay tuned!
190g unsalted butter
190g caster sugar
about 100ml of strawberry puree
190g plain flour
60g ground almonds
1 tsp baking powder
¼ tsp salt
25g smooth strawberry yogurt
1 tsp vanilla extract
1-2 tbsp strawberry preserve/jam (optional)
strawberries sliced (optional)
Preheat the oven to 170C/325F/gas3 and grease your loaf tin with butter and sprinkle with flour.
Cream the butter and sugar together until light and fluffy.
Add the puree slowly mixing well. Will be pink!
Add the eggs one at a time mixing well after each.
Mix half of the flour mixture to the batter and mix until just incorporated. Repeat.
Lastly mix in the yogurt and vanilla.
Pour half of the batter into your prepared loaf tin and take a tbsp and make a line down the tin and then take a knife to swirl it.
Pour the rest of the batter on top and press sliced strawberries into the top.
Bake for 50-60 minutes. Bake until a skewer comes out clean. Cool in the tin for a while before turning it out onto a wire rack. Cool completely before serving.