I not often let a summer season go by with out roasting a tray of strawberries. It’s a course of that intensifies their flavour and produces a ruby-red syrup, which I take advantage of in the whole lot from yoghurts to margaritas. On this summery celebration cake, the roast fruit is blitzed up and combined into the silkiest Swiss meringue buttercream, turning it a fragile pastel pink. Don’t be postpone by all of the totally different components right here: you'll be able to put together most of them a day or two upfront to make it extra manageable.
Roast strawberry, lemon and mint cake
Prep 20 min
Cook dinner 40 min
Serves 12
For the cake
300g plain flour
260g caster sugar
130g unsalted butter, softened, plus further for greasing
¼ tsp salt
2 tsp baking powder
1 massive lemon, zested, and the juice of half
220ml milk
2 massive eggs
For the syrup
50g caster sugar
6 contemporary mint leaves
For the roast strawberries
300g strawberries, massive ones halved, smaller ones stored entire, plus further, sliced, for filling and adorning
50g caster sugar
6-8 contemporary mint leaves
For the buttercream
120g egg whites
180g caster sugar
220g unsalted butter
1 tsp vanilla extract
Warmth the oven to 180C (160C fan)/350F/fuel 4. Grease and line two 23cm cake tins.
Put the flour, sugar, butter, salt, baking powder and lemon zest in a stand mixer or massive bowl and beat for 2 to 3 minutes, till the combination may be very nice and sandy. In a jug, combinethe milk and eggs, then, with the motor nonetheless operating, slowly add to the dry combine and beat till clean.
Divide the batter between the tins and bake for 27-Half-hour, till golden brown and a skewer inserted into the centre comes out clear. Depart to chill utterly.
For the syrup, warmth the lemon juice, sugar, mint leaves and two tablespoons of water in a small saucepan. Simmer for a few minutes, then take off the warmth. Prick the cooled desserts with a skewer and drizzle the syrup over.
Flip up the oven to 200C (180C fan)/390F/fuel 6. Put the strawberries in a baking dish, toss with the sugar and mint, then roast for 15-20 minutes, stirring midway, till the strawberries are smooth and syrupy. Depart to chill, pick the mint and blitz the strawberries to a puree in a blender. Put aside.
For the buttercream, put the egg whites and sugar in a heatproof bowl set over a pan of simmering water, ensuring the bottom doesn’t contact the water. Whisk the combination because it heats, till it's sizzling to the contact and the sugar has dissolved. Take away from the warmth and whisk vigorously or on a on excessive pace in a stand mixer till the whites flip thick and shiny.
Add all of the butter and proceed to whisk. The combination will appear to be it’s cut up, however maintain beating and it'll come collectively. Add the vanilla and half the strawberry puree, and whisk till clean.
To assemble, put one cake on a plate, unfold with a layer of buttercream and a few strawberry puree. Add some sliced strawberries, then prime with the opposite cake, backside facet up. Unfold the remainder of the buttercream on the highest and sides. Embellish with further strawberries and mint leaves.
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