A soft, melt-in-your-mouth sponge bursting with juicy strawberries, this tea cake exudes simple elegance — it’s delicate yet indulgent. Finish with a dusting of icing sugar, slice generously, and enjoy with a hot cuppa.
You will need
Makes 1
- 2¼ cups plain flour
- 1 tablespoon baking powder
- 1 cup caster sugar
- 400ml coconut cream
- ½ cup neutral oil
- 45ml lemon juice
- ½ teaspoon lemon zest
- 1 teaspoon vanilla extract
- 8-10 strawberries
- 2 tablespoons icing sugar
Recipe: Georgia Irwin
Directions
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Step 1
Preheat the oven to 180°C. Line a 20-23 cm tart or cake tin with baking paper or grease lightly with oil.
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Step 2
Place the flour, baking powder, and sugar into a bowl and whisk to remove any lumps.
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Step 3
Add the coconut cream, oil, lemon juice, lemon zest and vanilla into the bowl with the dry ingredients and whisk until evenly combined.
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Step 4
Pour the cake batter into the lined tin and spread the mixture evenly on top.
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Step 5
Wash the strawberries, cut the tops off and slice in half through the top of the strawberry. Push the strawberries into the cake batter, keeping them slightly visible. Bake for 45-50 minutes. The size of the cake tin will determine how quickly the cake will bake. The cake is ready when a skewer or knife comes out clean.
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Step 6
Allow the cake to cool completely and then dust with icing sugar.
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Step 7
Store in an airtight container at room temperature for 3 days or in the fridge for 5.
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Recipe: Georgia Irwin
