FoodCoop Recipes
Strawberry ripple loaf cake
This easy-to-make cake is bursting with juicy British fruit, and decorated with a rich cheesecake-style icing
Cook
90 minutes
Serves
12
Ingredients
200g Co-op unsalted butter, softened, plus extra for greasing
227g pack Co-op British strawberries
200g Fairtrade caster sugar
4 Co-op British free range eggs
200g Co-op self raising white flour, plus 1 tbsp
1 tsp vanilla paste
25g Co-op ground almonds
Drop of vegetarian red or pink food colouring gel
1 tbsp Co-op whole milk
Method
Preheat the oven to 180°C/fan 160°C/gas 4
Grease and line a 900g loaf tin, then whizz 100g of the strawberries into a purée
Beat the butter and sugar until fluffy
Mix in the eggs, one at a time, spooning in a little flour after each addition to prevent curdling
Add the rest of the 200g flour, the vanilla and almonds, then beat until smooth
Put half the batter into another bowl and mix in the strawberry purée, the extra 1 tbsp flour and a drop of food colouring
Mix the milk into the plain batter
Dollop the two batters alternately into the prepared baking tin, then gently swirl together
Bake for 1 hour, until risen and golden and a skewer comes out clean
Leave the cake to cool in the tin
For the icing, beat together the soft cheese and butter until smooth
Stir in the icing sugar a little at a time, followed by the vanilla paste, until you have a thick, creamy mixture
Spread this over the cooled cake, then top with the remaining strawberries, halved, to decorate
Mix together the syrup ingredients and spoon over the cake
If there’s any left, serve in a jug on the side
