You know when you are doubling a recipe, and you think that because you do this all the time you will be totally fine doing this in your head, and then you randomly go and forget to double some ingredients and then, for some mysterious reason, somehow quadruple other ingredients, and this doesn’t even count the fact that you had, in any case, done that usual thing where you take out the icky walnuts and replace them with something random and also don’t measure the lemon zest properly, because seriously, who measures lemon zest?, and also you added extra strawberries because STRAWBERRIES, and…
Yeah, that’s what happened here. I was wondering why the batter was turning out so oddly, and then, as I was carrying the cakes to work last Thursday morning a little part of my brain went “wait, 15 times 16 is 240, not 480, and definitely not 500, which is what I actually used because I couldn’t be stuffed measuring the butter properly so late at night…”
Oops. But, as it turns out, doubling the butter just turns the cake from a tea-cake texture into more of a pound cake one, and the whole thing was absolutely delicious, and best of all, I actually get to write up the recipe in my blog, because I assure you, the recipe as I adapted it, both deliberately and inadvertently, is definitely not the recipe in Nicole Routhier’s Fruit Cookbook. Not by a long way.
So there you go.
Incidentally, this is also why there are very few photos and they are all of the cake in pieces. I really didn’t think it was going to work. Sorry.
Your Shopping List2 cups of plain flour 1 tsp bicarb of soda 2/3 cup chopped dried apricots 2 large eggs 1/2 cup caster sugar + 1/3 cup for the syrup 250 g unsalted butter, melted 1/4 cup milk zest and juice of two lemons 500 g strawberries, hulled and cut into 1 cm pieces, or thereabouts.