Minty Strawberry Tea Cake

Minty Strawberry Tea Cake

For Anne !


Shopping List:

120 gr golden caster sugar
1 tablespoon mint leaves
60 gr melted butter
2 eggs, free range please
120 gr sifted plain flour (all purpose)

For the filling:

1/4 jar strawberry jam, maybe more, maybe less
225 gr tub clotted cream or whipped cream
200 gr basket of strawberries (atalanta's)
100 gr icing sugar
Few drops of mint extract, if you want


Put the fresh mint leaves and the sugar into your food processor and blitz until finely chopped.
Grease or spray and line 2 sandwich tins (18cm) and preheat your oven to 180C.

Use your electric or tabletop mixer to mix the minty sugar and the eggs together for about 10 minutes until nice and frothy. Gently sift the flour over it and lightly fold it in the mixture being careful not to churn the air out of it.  Add a little more and a little butter alternating until everything is well incorporated. Gently pour the airy mixture into your prepared tins and bake them into your preheated oven for 15-20 minutes or until they are lightly browned and a little risen. Cool them in the tins for  about 5-6 minutes and then you can turn them out onto your wire rack(s).

Spread the base layer (whichever one) with some strawberry jam and layer some clotted cream or whipped cream on top of that. Slice some strawberries and layer them on top of the cream. Put the top cake on. Mix your icing sugar with some water, enough to make a glacé icing that you can spoon over the cake. If you want you can flavour the icing with some drops of mint exttract if you have it. Decorate the cake at will, with some strawberries and a nice pattern of the glacé icing. Even some fresh mintleaves from your garden.


                                                                 "Enjoy"


I baked this cake for Anne Johnson's birthday. She lives on the other side of the world. So she will have to guess how it tastes.