Line the base and sides of a 20cm square cake tin (not loose-based) with greaseproof paper and butter the paper. Set oven to 180`c. Cream the butter and sugar together until light. Gradually beat in the eggs, adding a little flour towards the end to prevent curdling. Beat in the lemon zest, then fold in the flour and almonds. Fold in 2 tablespoons of milk to give you a good dropping consistency (the mixture should drop easily from the spoon when tapped). Fold in the strawberries and turn into the prepared tin. Smooth the surface and bake for about 1 hour (cover with foil if beginning to brown too much), or until firm to a gentle prod in the centre. A skewer pushed into the centre should be clean when removed. Meanwhile, make the syrup. Put the lemon juice, zest and sugar in a small saucepan. Put over a gentle heat and stir, without allowing to bubble. The sugar should dissolve a little. As soon as the cake comes out of the oven, prick all over with a skewer then spoon the syrup over it. Allow to cool completely before carefully removing the cake from the tin, discard the lining paper and cut into 12 pieces to serve.

Serves 12

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