Ingredients
Cake:
- 150 g granulated sugar
- 160 g unsalted butter
- zest of 1 lemon , finely grated (you need the juice for the buttercream)
- 3 medium eggs
- 250 ml natural yogurt
- 270 g plain white flour
- 1 1/2 tsp baking powder
- 1 1/2 tsp bicarbonate of soda
- 1/4 tsp salt
- 3 tbsp elderflower cordial
Buttercream:
- 75 g fresh strawberries , hulled and roughly chopped (plus a few for decoration)
- juice of 1 lemon
- 100 g unsalted butter , softened
- 200-300 g icing sugar (powdered sugar)
Instructions
- Preheat the oven to 180 degrees Celsius. An 20 x 20cm square tin or a 25 x 17 cm rectangle tin should be greased and lined.
- In a large mixing bowl, cream together the sugar, butter, and lemon zest until light and smooth. Beat in the eggs one at a time, even if the mixture appears to be curdling. Add the yogurt and mix well. Gently stir in both flours, baking powder, bicarbonate of soda, and salt until just blended.
- Pour the batter into the prepared pan and bake for 35-40 minutes, or until golden brown on top and a toothpick inserted in the center comes out clean. In a small dish, dilute the elderflower cordial with 2 tbsp water and spoon over the heated cake to soak in. Allow to cool completely before icing.
For the buttercream:
- In a blender/food processor or in a jug with a hand blender, blitz the strawberries and lemon juice together. Pour the mixed mixture into a medium saucepan and cook, stirring regularly, over medium-low heat until the liquid has reduced to approximately 60ml. Allow it cool before serving – this is your strawberry ‘jam.’
- Softened butter and 200g icing sugar are combined in a mixing bowl. Mix in the strawberry ‘jam’ gradually until you get a loose, spreadable consistency. If necessary, thicken with additional icing sugar. To garnish, spread this over the cooled cake and top with the remaining strawberries (I slice them).
Source: Top With Cinnamon
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