Here in Australia, when we get a heat wave…. boy do we get a heat wave…
(i’m genuinely concerned for the well being of mums plants… considering it was my responsibility to water them on this 41C day…. don’t tell her I told you that…)
So, what do ya do on a boiling hot day?
Well, if the beach was at my disposal i’d go… but in the case of being home, I guuessssss I’m really left with no other option then to spend the whole day indoors, under the aircon being an absolute vegetable chiller on the couch catching up on so much tv.
When push comes to shove… Summer can be tough…. I know right
So, it was on the other hot day that I decided.. that’s enough hot weather, I’m gonna beat you with some ice-cream. Yeah, that’s right, take thattttttttttt.
And, being the absolute bored kid I was, I said to myself “yo, let’s make this real homemade style yo” (Yes, I am gangsta)
What I didn’t know, being an absolute homemade ice-cream amateur (but I connoisseur at eating it), is that I probs shoulda practiced the whole thang a few times or researched a bit before going to make it cold turkey….
Yeah… the ice-cream custard definitely scrambled… yep… scrambled.
I had sugared strawberries ready to make strawb ice-cream… just chillin there all alone… I felt sorry for them… something had to be done…
Bec took action.
And this action surprisingly had a pretty damn delish result..
Enter: Summer Strawberry Syrup Cake
A simple marriage of a almond tea cake and sweet roasted strawbs.
Fully failing that ice-cream I like to say happened for a reason. The reason being; this cake was born.
Take that scrambled eggs! I’ll only ever like you when I intentionally make you…
So this was a bit of a spontaneous photographing of the cake in the evening (hence the fewer photos), gracias long summer days with ace lighting. You da best.
Conclusion; fails open more delicious doors and…. I’m gonna make this cake again. And again.
SUMMER STRAWBERRY SYRUP CAKE
recipe adapted from ABC Delicious Magazine, Raspberry, Chocolate & Almond Tea Cake
150g softened unsalted butter, chopped
2/3 cup (150g) caster sugar
1/2 tsp vanilla extract
1 cup (150g) self-raising flour, sifted
150g almond meal
2 x 250g punnets strawberries, hulled and quartered
2 tbsp caster sugar
2 tbsp maple syrup
1/2 tsp cinnamon
1/2 tsp vanilla extract
ice-cream or cream to serve
Almond Tea Cake:
1. Preheat the oven to 180°C. Grease and line base and sides of a 20cm cake pan.
2. Beat the butter and caster sugar with electric beaters until thick and pale. Add the eggs, 1 at a time, beating well after each addition. Add the vanilla extract and milk, then beat to combine.
3. Fold in the flour and almond meal and spoon into the pan. Bake for 50 minutes or until a skewer inserted into the centre comes out clean.
6. Once the cake is ready cool cake in pan for 10 minutes, then turn out onto a wire rack, and leave to cool or a further 5 mins.
1. Preheat the oven to 180C. Place the strawberries in a bowl, sprinkle over the caster sugar and set aside for 20 minutes.
2. Stir through the maple syrup, cinnamon and vanilla into the strawberries and pour it into an oven proof dish. Roast for 20 minutes.
5. Remove from the roasted strawberries from the oven and set aside.
Place the cake onto a plate or cake stand, and prick the top of the cake all over with a skewer. Then pour over half of the syrup from the roasted strawberries, top with the roasted strawberries, then pour over the remaining syrup.
Serve with ice-cream or cream and enjoy!
NB; I made the strawberries and cake simultaneously using 2 ovens, whilst if you only have 1 oven, you can roast your strawberries prior to making the cake, or quickly put the strawberries in the oven with the cake, timing it to put the strawberries in when there is only around 20 minutes left for the cake to bake.
Hope you had the merriest of Christmas’ and have the happiest and most wonderful 2015! Woooo!!