A lovely twist on classic strawberry cakes – this time with an orange note! A soft, delicate sponge with strawberries, enriched with fresh orange juice and zest. Simple, delicious and perfect for any occasion :).
Ingredients for strawberry orange cake:
- 125 g butter
- 150 g caster sugar
- 125 ml freshly squeezed orange juice
- finely grated zest of ½ orange
- 2 large eggs
- 250 g plain flour
- 50 g potato starch (or cornflour)
- 1½ teaspoons baking powder
- 450 g strawberries
All ingredients should be at room temperature. Sift together the flour, starch and baking powder and set aside.
In a mixing bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Add the orange zest and mix. Then add the dry ingredients and orange juice, gently folding with a spatula until just combined. Line a 25 cm cake tin with baking paper. Transfer the batter into the tin and level the surface. Arrange the strawberries on top, halving any larger ones.
Bake at 170°C for about 35 minutes, or until a skewer inserted comes out clean. Remove from the oven and allow to cool.
Ingredients for yoghurt & white chocolate topping:
- 45 g white chocolate
- 1 tablespoon milk
- 2 tablespoons thick natural yoghurt
Melt the white chocolate over a bain-marie. Remove from the heat and gradually stir in the remaining ingredients, mixing well after each addition. Spread the topping over the cooled cake. You can decorate with extra strawberry slices if you like.
Enjoy!
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