Food & Drink: Berry yourself in ice-cream: Recipe

LIKE the best recipes, this formula for a strawberry ice-cream is simplicity itself and has been passed on by word of mouth. 'I was given it by a lady who came into the farm shop where I work during summer holidays . . . unfortunately, I do not know her name,' writes Kate Buchan of Colchester, Essex. Ms Buchan, along with our second winner named below, will receive a bottle of Chateau Coutet 1983 Barsac, imported by Reid Wines, near Bristol.

Strawberry Ice-Cream

Serves 6

Ingredients: 1lb (450g, 2 punnets) strawberries, rinsed, hulled

10fl oz (295ml) double cream

icing sugar to taste

Preparation: Puree fruit, then beat in cream until quite thick. Sweeten to taste and freeze. If the strawberries are watery and/or acidic, you may need to stir the mixture as it sets, or it will separate.

THE second recipe, for a raspberry cake, is simple and pleasing. It comes from Alison McHardy of Nottingham; she found it in the July 1987 issue of Good Housekeeping magazine.

Raspberry Cake

Serves 6

Ingredients: 5oz (140g) softened butter

5oz (140g) caster sugar

5oz (140g) ground almonds

5oz (140g) white flour

1tsp baking powder

3 eggs, separated

1/2 tsp ground cinnamon

2tsp icing sugar

8-10oz (225-280g) fresh raspberries

Preparation: Preheat oven to 180C/350F/gas 4. Sift flour, baking powder and sugar (reserving 2tsp sugar). Mix in almonds in a separate bowl; mix melted butter and egg yolks. In a third bowl whisk egg whites until they form soft peaks then fold in 2tsp sugar. Gradually fold in by thirds the flour and egg yolk mixtures into the beaten whites. Grease base and sides of an 8 1/2 in spring-release cake tin. Spread half batter over base. Sprinkle over raspberries, followed by remaining batter. Bake on a middle to low rack for about one hour, covering with grease-proof paper when top begins to brown. Cool in tin for another hour. Turn out and dust with mixture of icing sugar and cinnamon. Serve with cream or yoghurt.

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