Lemon and Strawberry Poke Cake
With a combination of lemon and strawberry flavours, this poke cake is sure to become one of your favourite summer treats.
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INGREDIENTS
- 125 g butter
- 1 cup of castor sugar
- 4 large eggs
- 2 teaspoons of baking powder
- 1/2 cup of oil
- 1/2 cup of buttermilk
- Zest of a lemon
- 2 cups of cake flour
- 1 teaspoon of vanilla extract
Sauce:
- 300 g strawberries
- 1/3 cup of water
- 1 tsp of gelatin
- 1 tablespoon of water
- 3 tablespoons of castor sugar
- Juice of half a lemon
Topping :
- 1 and a half cups of fresh cream
- 1/2 cup of icing sugar
- 100 g strawberries cut into blocks
METHOD
Preheat oven to 180 degrees Celsius.
Prepare the baking dish by greasing it with a little butter.
Place the butter into a small bowl and melt in the microwave, allow this to cool.
In a large mixing bowl, beat the sugar and eggs until frothy, about 2 minutes. Add the vanilla, oil and butter, zest, and mix Add the dry ingredients and mix until fully incorporated. Add the buttermilk and mix until well combined. Pour the batter into a Le Creuset 32cm Heritage Dish and bake for 25-30 minutes.
Allow to cool completely. Poke holes into the cake.
For the Sauce:
Wash and cut the strawberries into blocks.
Place gelatin into a small bowl with 1 tablespoon of water and allow to bloom for 5 minutes.
Place the 1/3 cup of water with the lemon juice, sugar and strawberries into a small saucepan on medium heat.
Cook for 5 minutes or until the strawberries are soft and sugar has dissolved. Place mixture through a sieve and reserve the sauce.
Place the bloomed gelatin in microwave for 10 seconds, add to the sauce and give it a stir.
Pour the warm sauce over the cake, allowing it to seep into the holes. Whip up the cream with the icing sugar and spread on top of the cake.
Top with fresh strawberries and edible flowers.
Image and recipe by Lameez Abrahams.
