Baking

Ingredients
  • 75 g (3 oz) dried strawberries
  • 6 tablespoons tequila
  • 125 g (4 oz) lightly salted butter, softened
  • 125 g (4 oz) caster sugar
  • finely grated rind and juice of 1 lime
  • 2 eggs
  • 150 g (5 oz) self-raising flour
  • ½ teaspoon baking powder
  • 50 g (2 oz) caster sugar
  • a few drops of red food colouring
  • 150 ml (¼ pint) double cream
  • 12 fresh strawberries
Directions

Line a 12-section bun tray with paper cake cases. Chop the dried strawberries roughly and put in a small bowl with the tequila. Cover and leave to soak for at least 2 hours so that the strawberries plump up.

Drain the strawberries, reserving the tequila. Put the butter, sugar, lime rind, eggs, flour and baking powder in a bowl and beat with a hand-held electric whisk for about a minute until light and creamy. Stir in the strawberries. Divide the cake mixture between the paper cases.

Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 20 minutes or until risen and just firm to the touch. Transfer to a wire rack to cool.

Put the sugar in a small bowl and add the food colouring. Work the colouring into the sugar using the back of a teaspoon. Brush the edges of the cakes with a little lime juice and roll the rims in the coloured sugar. Mix the remaining lime juice with the reserved tequila. Pierce the cakes all over with a skewer and drizzle over the juice mixture.

Whip the cream until just beginning to hold its shape and pipe or spoon over the cakes. Decorate each with a whole fresh strawberry.

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