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.
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.