Courting Cake
This is a real summer treat and a good way of using up slightly bruised or over-ripe strawberries or making just a few go further. It was originally made in the North by young girls for their betrotheds, hence the name.
Ingredients
- 8 oz butter
- 8 oz caster sugar
- 4 eggs beaten
- 12 oz self-raising flour
- 3 tbsp fresh milk
- 10 floz fresh double cream
- 8 oz strawberries sliced
- icing sugar to decorate
Instructions
- Grease and line the bases of three 18 cm (7 inch) round cake tins.
- Cream the butter and the sugar together until pale and fluffy. Gradually add the eggs, a little at a time, beating well after each addition. Fold in the flour, then add enough milk to give a soft dropping consistency.
- Divide the mixture evenly between the prepared tins and bake at 190°C (375°F) mark 5 for
- 25-30 minutes, until well risen and firm to the touch, swapping the position of the top and bottom cakes halfway through cooking. Turn out and leave to cool on a wire rack.
- Whip the cream until it just holds its shape. Sandwich the cakes together with the cream and the strawberries, reserving a few for decoration. Dredge the top with icing sugar and decorate with the reserved strawberries.
Calories: 319 kcal
Carbohydrates: 31 g
Protein: 5 g
Fat: 20g
Saturated Fat: 12 g
Trans Fat: 1 g
Cholesterol: 97 mg
Sodium: 126 mg
Potassium: 79 mg
Fiber: 1 g
Sugar: 15 g
Vitamin A: 692 IU
Vitamin C: 8 mg
Calcium: 30 mg
Iron: 1 mg