Strawberry Spoon Cake

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Named because it’s served with a spoon. Super-quick and simple to make and a delicious treat.
Surely this strawberry spoon cake will become a favourite! Think laterally as to what other fruit to use in place of strawberries. If you’re stumped, I’ve popped suggestions in the cooks notes.

INGREDIENTS FOR 20CM CAKE

TOPPING
250gm strawberries
50gm soft light brown sugar

CAKE BATTER
120gm unsalted butter
50gm soft light brown sugar
125ml milk
160gm self-raising flour
Pinch salt

COOKS NOTES:

• Using a flat whisk to make this cake is the most efficient tool as batter gets trapped inside a balloon whisk.
• Minimise washing up by melting butter in microwave in mixing bowl used to make cake batter.
• A 20cm cake tin is the perfect size for 4 people and a useful addition to kitchen equipment. Many of my recipes use this size tin.
• To line
  tin, make a circle of baking paper large enough to come up sides.
• Use other berries when in season, blackberries, mulberries, blueberries, raspberries.
• This cake is super quick and easy to make. Best eaten on the day of making, however it does freeze well and re-heats in microwave or in oven.
• Because the cake is served with a spoon, the whole family can help themselves. If you have kids, get them used to knowing how much they need on their plate so they understand what their body needs to feel comfortably satisfied at the end of the meal.

METHOD

1. Line base and sides of a 20cm cake tin with non-stick baking paper.
2. Pre-heat oven to 180°C.
3. Prepare topping. Remove green calyx from all strawberries and discard. Cut strawberries into thin slices, horizontally or vertically.
4. Mix brown sugar with strawberries and set aside.
5. Make batter. Melt butter. Stir in light brown sugar. Add milk and combine using flat whisk.
6. Add flour and pinch salt to wet mix. Whisk briefly to form smooth batter.
7. Pour into prepared cake tin. Using back of spoon, spread mix out to an even layer leaving the surface rough.
8. Pour over strawberry topping with juice and sugar liquid, roughly spread out over surface of batter.
9. Place in oven and bake for 35 minutes or until skewer inserted into centre of cake comes out clean.
10. Cool in tin on wire rack for 10 minutes.
11. Remove cake from tin onto large platter and peel paper away from sides.
12. Consume cake warm, at room temperature or fully cooled. Serve using large spoon. Accompany cake with dollop of plain yoghurt, pouring or dolloping cream, a scoop of ice cream or custard.