Ingredients

The following ingredients have 4 Servings
  • 16 oz strawberries (450g (giving approx 1cup/240ml puree after roasting))
  • 2 tsp olive oil
  • 1 tsp balsamic vinegar
  • 6 tbsp unsalted butter (90g, cold, cut into small chunks)
  • 3/4 cup sugar (160g)
  • 3 eggs
  • 2 cups all purpose flour (280g plain flour)
  • 1 1/2 tsp baking powder
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 3 tbsp milk
  • 1 tsp freeze dried strawberries (crushed)
  • 3 tbsp confectioners sugar
  • 2 1/2 tsp lemon juice

Instruction

  • Preheat the oven to 400F/200C.
  • Hull the strawberries, cut them in half or in quarters if larger and place on a baking sheet. Drizzle over the oil and balsamic vinegar, toss and turn the strawberries cut side down. Roast for 15min. Allow them to cool then blend to a puree. If a lot of liquid has come out of them, just pick out the strawberries and blend those. If you have less puree than 1 cup/240ml top up with the syrup that came out of the berries. These can be stored overnight in the fridge before making rest of cake.
  • Set the oven to 350F/175C and lightly oil your bundt tin (10 cup, or use a regular cake tin equivalent capacity).
  • Cream together the butter and sugar. Add the eggs one at a time and mix in well.
  • In a separate, large bowl mix together the flour, baking powder, baking soda and salt. Add the butter-egg mix, pureed strawberries and milk and mix so combined.
  • Pour the mixture into the bundt cake tin and bake for approx 60min until a skewer inserted in the middle comes out clean.
  • Allow to cool before removing from the pan and glazing.
  • For the glaze, crush the freeze dried strawberries and blend with the sugar and lemon juice. Drizzle over the cake and enjoy.