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| So many strawbs.. |
Here comes the sun! Quick, run outside before it disappears
again.
Probably my favourite thing about this time of year is the
fact that big juicy strawberries are coming back into the shops. And I love
cooking with strawbs. Of course, you can just wash them, dip them in sugar and
eat straight from a bowl. Clearly that is perfectly acceptable.
But if you want to get slightly more impressive, look no
further. This is a take on a traditional cake that you’d get in Sweden in the
summer time, of course inspired from a delicious Nigella recipe. Incidentally,
it comes right beside my favourite cake recipe of all time, coffee and walnut
cake.
It’s a bit fiddly, and there are a few stages, but they are
easily broken down into manageable parts. I think the hardest part is slicing
the cake, and I did wimp out in the end and just slice it into two rather than
the recommended three. But even if it breaks, or cracks, slather it with
whipped cream and all will be well. That’s pretty much my life motto.
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| Slight confession: I was fairly tipsy taking these "sliced" photos |
