Strawberry cake

We went Strawberry picking this weekend to Danverport, California, with some great friends. The Swanton Orgainc Berry Farm  - http://www.swantonberryfarm.com , A beautiful berry farm by the water!! Extremely windy but mouth watering large ripe strawberry $3 a pound! Was worth picking!

Ingredients:

1) Multipurpose flour- 1 cup

2) Strawberry Puree – 1 cup

3) Baking powder- 1 tbsp

4) Vanilla essence- 1 tbsp

5) Egg – 3

6) Granulated sugar- 3/4 cup
7) Cashew nut/ almonds - 1/4 cup

Method of Preparation:

1) In a bowl, take one cup of self rising multi purpose flour, to this add 1 tbsp baking powder, and keep it aside.

2) In another large bowl, separate the egg whites from the egg yolks, beat the egg white to fluff it.(Right consistency – fluffed egg white shouldn’t fall off the bowl, if the bowl were to be turned upside down!).

3) Once fluffed, add the egg yolk followed by granulated sugar, keeping the beater at medium speed.

4)This would be a good time to preheat oven to 350degree F.

5) Continue adding the vanilla essence, followed by the flour and baking powder mixture.

6) Beat until the flour has mixed well.

7) Now add the strawberry puree and beat until it is mixed well.

8) Toast thinly sliced almonds and cashew nuts in a pan, until they slightly golden brown.

9) Coat the baking pan (I use 9″ round baking pan), with vegetable oil and pour the mixture into it.

10) Top it with toasted almonds and cashew nuts.

11) When the over is preheated, place the baking pan and set the timer for 30 minutes.

12) After 30 minutes, turn off the oven, and keep in there, for another 3-5 minutes.

13) When the pan has cooled down, turn the cake into a plate which is easy for slicing.

14) Icing on the cake would be a treat if it is for an occasion, but for an evening snack, I would keep it as it is or might top just it with some cold strawberry ice cream – the CPK style!