Crunchy meringue, juicy sweet strawberries, all in one luscious summer cake. I dare you to resist…
I’ve been a busy bee trying my hand at recipe writing for you all this week! I bought some strawberries and was planning on making a layer cake of some sort with them for you this Sweet Tuesday. My garden had other ideas, it’s over flowing with berries at the moment and mom has made so many Eton messes lately I just couldn’t get them out of my brain! Which got me thinking, why not make an Eton mess inspired bake? Well, that’s exactly what I spent this Tuesday morning doing and here are the results!
Eton Mess Bundt Cake
250g self raising flour
150g golden caster sugar
150g butter – I used Stork
Crushed and chopped strawberries
2 tablespoons icing sugar for icing drizzle OR serve immediately with whipped cream on top (the icing instructions are below)
Crushed meringue pieces
Strawberry quarters (about 4 strawberries)
Let’s get started, shall we? Turn your oven up to 180’C and grab a big-ish bowl. Mix together your butter and sugar until it’s nice and fluffy. Then add in 200g of the flour and all three eggs. Mix again.
Now it’s time to take your plain bundt cake to a sophisticated strawberry. I had to have a good think about how to do this. Strawberries are so juicy they’d sink right to the bottom, but I didn’t really want to dry them first, so here is my solution! Roughly chop about 5 medium strawberries and then purée. You can either use a fork to crush them by hand or a blender. Mix this into your cake mix, adding up to 50g more of self raising flour to get your cake mixture back to its previous consistency. If the strawberries are particularly big, a bit extra flour might be needed. For even more flavour, dust some chopped strawberries in flour and stir them into the mix too.
Now it’s time for the oven! Pour your cake mix into a greased tin, I used a bundt tin for the pretty shape it creates but you could use any other similar sized tin. Level the top and bake for about 40 minutes. You might need a little less time if your oven is particularly fierce.
Test the cake by inserting a skewer into the middle. If it comes out clean/with crumbs then your cake is done. Whip it out the oven, cool for a few minutes in the tin and then turn it out and finish cooling on a wire rack.
Now it’s time to decorate! I used shop-bought meringues to save time as my sister came home for the summer today, but you could easily make your own. Likewise, if you’ve got plenty of strawberries to hand why not try making your own jam to spread?
Crush the meringues into small pieces and quarter your strawberries.
Then mix two table spoons of icing sugar with water, a little at a time, until you have a gloopy consistency. You want the icing to drop down the sides of the cake but not run completely away. Once you’ve done this, spread on some extra strawberry jam too to add flavour and act as glue. Finish by scattering on your meringue and strawberries.
Voila, an Eton Mess Bundt Cake that looks as good as it tastes! This cake is best served fresh as the meringue pieces will absorb surrounding moisture, so they won’t be so wonderfully crisp tomorrow. A perfect excuse to scoff the lot today! If you have some double cream in your fridge, whip it up and substitute the icing for cream. That would be so delicious and even more Eton mess-y.
I hope you’ve enjoyed this recipe. It’s only my second creation so I’d love to see how yours turn out. Pop back on Friday for my next bread post. If you’ve made it this far, I’ll let you in on a secret – it’ll be both salty and sweet! Hope that’s got you interested, have a Sweet Tuesday!
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