Flemish Strawberry And Almond Cake
|Butter||3 4⁄25 Ounce, softened (3 Ounce Plus 1 Teaspoon)|
|Self raising flour||2 Ounce (6 Ounce Plus 1 Teaspoon Butter)|
|Castor sugar||3 Ounce (3 Ounce Plus 1 Teaspoon Butter, Melted)|
|Eggs||3 (2 Ounce Plus 1 Teaspoon Butter)|
|Ground almonds||3 Ounce|
|Strawberries||12 Ounce, washed, hulled and pureed|
|Icing sugar||2 1⁄2 Ounce|
|Double cream||5 Fluid Ounce, whipped|
|Gelatin||1⁄4 Ounce, dissolved in 1 tablespoon hot water|
|Hot water||1 Tablespoon|
|Strawberries||4 Ounce, washed, hulled and halved|
Preheat the oven to fairly hot 375°F (Gas Mark 5, 190°C).
Lightly grease a round 7 inch cake tin with the teaspoon of butter.
Sprinkle in the 2 teaspoons flour and tip and rotate the tin to distribute the flour evenly.
Knock out any excess flour and set the tin aside.
In a medium sized mixing bowl, cream the remaining butter and the sugar together with a wooden spoon until the mixture is fluffy.
Beat in the eggs.
With a metal spoon, fold in the remaining flour and the ground almonds.
Turn the mixture into the prepared cake tin and place it in the centre of the oven.
Bake for 30 to 40 minutes, or until a skewer inserted into the centre of the cake comes out clean.
Remove the cake from the oven.
Run a knife round the edge of the cake and reverse it onto a wire rack.
Leave to cool.
Wash and thoroughly rinse out the cake tin.
To make the filling, in a medium sized mixing bowl, combine the strawberry puree and 2 ounces [1/2 cup] of the sugar.
Fold in the cream and then the dissolved gelatine.
Turn the mixture into the dampened cake tin and place it in the refrigerator.
Chill for 1 to 1 1/2 hours or until the filling is set.
With a long sharp knife, slice the cake into two layers.
Place one layer on a serving platter and turn out the strawberry filling on to it.
Place the other cake layer on top.
Sift the remaining icing [confectioners'] sugar over the top of the cake and decorate with the strawberry halves.