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- For the Cake:
- 8 ounces strawberries, hulled and quartered
- 2 cups all-purpose flour, sifted
- 1 cup unsalted butter
- 1 cup sugar
- 4 eggs
- Grated zest of 1 orange
- 1 teaspoon baking powder
- For the Icing:
- 4 ounces hulled strawberries
- 1 1/2 tablespoons confectioners' sugar
- 1 1/4 cups heavy cream, whipped
- 5-6 extra strawberries, for decoration
FOR THE CAKE:
Preheat oven to 350 degrees F.
Butter a 9-inch round cake pan and line the base with parchment paper.
Toss the strawberries in a little of the flour, to coat. Cream the butter and sugar until light and fluffy. Beat in the eggs, one at a time, beating well after each addition. Fold in the orange zest, flour, baking powder and strawberries in 3 batches. Stir to combine after each addition.
Pour the mixture into the prepared pan. Bake for 50 minutes, or until a skewer inserted in the middle of the cake comes out clean.
Cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.
FOR THE ICING:
Place the strawberries and sugar in the bowl of a food processor and process to a puree. Fold into the whipped cream. Ice the cake and decorate with the strawberries and serve.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
359 calories; 22g total fat; 129mg cholesterol; 48mg sodium; 37g carbohydrates; 1g fiber; 5g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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