There’s a wee nip of Autumn in the air here in Scotland, but I’m trying to embrace the moment and late summer ingredients and flavours so I’ve a few more sunshine filled recipes to share before I throw myself into autumn baking. This roasted strawberry and black pepper cake is perfect for using up past-their-best berries as the roasting and pepper enhances their flavour while the soft texture complements the light, vanilla sponge. To make the cake, you will need:
For the cake:
170g plain flour
1 tsp baking powder
1/2 tsp salt
115g unsalted butter atroom temperature
200g granulated sugar
2 large, free-range eggs
1 tsp vanilla extract
120ml Greek yoghurt
For the roasted strawberries:
400g strawberries, hulled and halved
2 tbsp olive oil
2 tbsp granulated sugar
1/4 tsp freshly ground black pepper
First, roast the strawberries. Preheat the oven to 200C/ 180C Fan and line a baking sheet. Combine the strawberries, oil, sugar and pepper in a bowl then arrange them in a single layer on the baking sheet.
Roast for about 25 minutes or until they are soft, then allow to cool.
Next, make the cake. Grease and line a deep 20cm round cake tin. Whisk the flour, baking powder and salt together. Then, in a separate bowl, cream the butter and sugar until light and fluffy. Add the eggs one by one along with a little flour to stop it curdling, beating well between each addition. Add the vanilla and beat briefly.
Add the rest of the flour mixture and the yoghurt to the mixer bowl alternately, beginning and ending with the flour.
Pour the batter into the prepared tin and top with the roasted strawberries.
Bake for 30 minutes and test with a skewer to check it is cooked through, then allow to cool for 10 minutes in the tin before turning out onto a wire rack to cool completely.
What are you baking this weekend?
Recipe adapted from Honey and Jam by Hannah Queen via Jen Chillingsworth (Little Birdie).