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 Courting Cake
This is a real summer treat and a good way of using up slightly bruised or over-ripe strawberries or making just a few go further. It was originally made in the north of England by young girls for their betrotheds, hence the name. Makes about 16 slices.
INGREDIENTS: Butter - 225 g (8 oz), Caster sugar - 225 g (8 oz), Eggs - 4 beaten, Self-raising flour - 350 g (12 oz), Milk - 2-3 tbsp, Double cream - 300 ml (10 fl oz). Strawberries - 225 g (8 oz) sliced, Icing sugar - to decorate.
COOKING: 1. Pre-heat oven to 190C / 375F / Gas 5. Grease and line the bases of three 18 cm (7 inch) round cake tins.
2. Cream the butter and sugar together until pale and fluffy. Gradually add the eggs, a little at a time, beating well after each addition. Fold in the flour, then add enough milk to give a soft dropping consistency.
3. Divide the mixture evenly between the prepared tins and bake for 25-30 minutes, until well risen and firm to the touch, swapping the position of the top and bottom cakes halfway through the cooking. Turn out and leave to cool on a wire rack.
4. Whip the cream until it just holds its shape. Sandwich the cakes together with the cream and the strawberries, reserving a few for decoration. Dredge the top with icing sugar and decorate with the reserved strawberries.
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