- 200g Shipton Mill organic chappati flour (421)
- 200g granulated sugar
- 200g butter
- 3 eggs
- 1 tsp baking poweder
- 1 tsp apple cider vinegar
- 200g fresh strawberries (to make into a goo)
- 2-3 tbsp whole milk
- 1 tsp vanilla extract
- Mix together the softned butter and sugar (we used a mixer for 2 mins)
- Whisk together the 3 eggs in a bowl and then slowly add to the mix and keep mixing until light and fluffy
- Sift the flour and the baking soda and a pinch of salt and add and mix these into the mixture
- Add the vanilla extract, apple cider vinegar and then add the milk
- Cut and chop the strawberries and put in a blender to make a paste/goo
- Sieve the goo into a saucepan on a med heat then add 2 tbsp of sugar and bring the boil. simmer for around 10 mins
- Add and fold about two thirds of the goo into the mixture
- Pour out into two lined baking tins and place into a preheated oven at 170C (fan) for 25 mins.
- After removing allow to cool and then spread the rest of the goo into between the two segments when building the cake.