Strawberry bundt cake #SundaySupper #FLStrawberry

• Vegetarian

• Produce

  • 16 oz Strawberries
  • 1 tsp Strawberries, freeze-dried

• Refrigerated

  • 3 Eggs

• Condiments

  • 1 tsp Balsamic vinegar
  • 2 1/2 tsp Lemon juice

• Baking & Spices

  • 2 cups All purpose/plain flour
  • 1 1/2 tsp Baking powder
  • 3/4 tsp Baking soda
  • 3 tbsp Confectioners' sugar
  • 1/4 tsp Salt
  • 3/4 cup Sugar

• Oils & Vinegars

  • 2 tsp Olive oil

• Dairy

  • 6 tbsp Butter, unsalted
  • 3 tbsp Milk

Found on carolinescooking.com

Description

Ingredients

• 16oz/450g strawberries (giving approx 1cup/240ml puree after roasting)
• 2tsp olive oil
• 1tsp balsamic vinegar
• 6tbsp/90g unsalted butter, cold, cut into small chunks
• ¾cup/160g sugar
• 3 eggs
• 2 cups/280g all purpose/plain flour
• 1½tsp baking powder
• ¾tsp baking soda
• ¼tsp salt
• 3tbsp milk
• For glaze -
• 1tsp crushed freeze dried strawberries
• 3tbsp confectioners sugar
• 2½tsp lemon juice

Directions

• Preheat the oven to 400F/200C.
• Hull the strawberries, cut them in half or in quarters if larger and place on a baking sheet. Drizzle over the oil and balsamic vinegar, toss and turn the strawberries cut side down. Roast for 15min. Allow them to cool then blend to a puree. If a lot of liquid has come out of them, just pick out the strawberries and blend those. If you have less puree than 1 cup/240ml top up with the syrup that came out of the berries. These can be stored overnight in the fridge before making rest of cake.
• Set the oven to 350F/175C and lightly oil your bundt tin (10 cup, or use a regular cake tin equivalent capacity).
• Cream together the butter and sugar. Add the eggs one at a time and mix in well.
• In a separate, large bowl mix together the flour, baking powder, baking soda and salt. Add the butter-egg mix, pureed strawberries and milk and mix so combined.
• Pour the mixture into the bundt cake tin and bake for approx 60min until a skewer inserted in the middle comes out clean.
• Allow to cool before removing from the pan and glazing.
• For the glaze, crush the freeze dried strawberries and blend with the sugar and lemon juice. Drizzle over the cake and enjoy.