Instructions

1. Preheat the oven to 170°C fan oven / 190°C electric oven
2. Butter a 20cm non-stick cake tin with a removable base, at least 5cm deep
3. Place all the ingredients for the cake in a mixing bowl or food processor and cream together until the mixture is smooth and creamy but slightly grainy
4. Transfer to the prepared tin, smoothing the surface with a spoon
5. Place in the oven for 35-40 minutes until golden, risen and firm and coming away from the sides.
6. A skewer inserted into the center should come out clean
7. Run a knife around the sides of the cake and remove and place on a cooling rack to cool
8. To make the strawberry compote, place 450g hulled and quartered strawberries in a bowl and drizzle over 4 tablespoon of kirsch.
9. Cover the bowl with cling film and chill for several hours or overnight, stirring at least once.
10. Remove strawberries from the fridge 30-60 minutes before serving.
11. Gently warm 125g strawberry jam in a small saucepan until it beings to liquefy, then press it through a sieve into a bowl.
12. Strain the strawberry marinating liquid into the bowl and stir to blend the jam.
13. Serve with the cake

• Course : Dessert
• Recipe Type : Cake
• Ingredient : Almonds, Baking Powder, Caster Sugar, Creme Fraise, Egg, Icing Sugar, Jam, Kirsch, Lemon Zest/Lemons, Polenta, Strawberry, Unsalted Butter