- 2 cups flour
- 2 teaspoons baking powder
- Pinch of Salt
- 1/ 2 cup plus 1 tablespoon unsalted butter
- 1 cup caster sugar
- 2 large eggs
- 1/ 2 cup whole milk
- 6 1/ 2 tablespoons ground almonds
- 1 cup strawberries
- 3 cups icing sugar
- 3 tablespoons lemon juice, or milk
Put a shelf in the middle of the oven and preheat to 350ºF. Grease and line a loaf tin with baking paper.
Sift together the flour, baking powder and a pinch of salt. Set aside.
Put the butter and sugar, and eggs in a mixing bowl and beat until slightly fluffy. Add the flour and milk, beat until the mixture is smooth, then fold in the ground almonds.
Hull the strawberries and cut into small pieces and coat with 1-2 tablespoon flour. And then add into the cake mixture. And mixed well.
Put the cake mixture into the tin. Bake for 75 minutes, or until a skewer inserted into the middle comes out clean. Remove the cake from the pan and peel off the parchment paper. Leave to cool completely on a wire rack.
Once cold, make the icing. Sift the icing sugar into a bowl, add the lemon juice mix until smooth. Drizzle over the cake. Decorate the strawberries over the top. Serve cut into thick slices.