Ingredients
Cake batter
- 500 grams Fresh Strawberries
- 3 Eggs
- 1/3 cup Vegetable oil
- 1 cup White sugar
- 2 cups Self-raising flour
- For swirling and icing Barker's Strawberry Squeezy Jam
Icing
- 2 cups Icing sugar
- 1 Lemon (zest & juice)
- 2 Tbsp Barker's Strawberry Squeezy Jam
Method
- In a blender or food processor, blend the strawberries, eggs, oil, sugar, and flour until smooth.
- Pour the batter into a cake tin. Squeeze lines of strawberry jam on top, and use a toothpick or knife to swirl.
- Bake at 180°C for 40-50 minutes, or until a toothpick comes out clean.
- Mix the icing sugar with lemon juice, zest, and strawberry jam until smooth.
- Once the cake is cool, drizzle the icing over the top. Enjoy!
