John and Lisa’s strawberry flan cake
In honour of the tenth series of John and Lisa’s Weekend Kitchen, the duo are celebrating with a seasonal showstopper: their Strawberry Flan Cake. Light, fuss-free, and bursting with berries, it’s the perfect dessert for warm weather gatherings - and a charming treat to serve during Wimbledon.
John and Lisa’s Strawberry Flan Cake
Serves: 8
Ingredients
For the Sponge4 eggs100g caster sugar1 heaped tsp vanilla bean paste or essence 100g self raising flourFor the topping1 x 400g tin of custard250g strawberries, not fridge cold2 tbsp caster sugar300ml double cream1 tbsp icing sugar1 tsp vanilla bean paste or essenceWhole strawberries, to decorate
Method
1. Preheat the oven to 190°C/ 170°C Fan/ Gas 5.
2. In an upright mixer or using an electric hand whisk, whisk together the eggs and sugar until the mix almost doubles in size and the mixture holds a ribbon shape (this takes about 5-7 minutes). Then add the vanilla bean paste and carefully fold in the flour.
3. Pour the cake mix into a greased and flour loose bottom 23cm wide fluted flan or tart tin and bake for 20 minutes until cooked through. Poke the sponge gently with a skewer and if it comes out clean it’s ready. Set aside to cool.
4. Trim and cut the strawberries into halves and larger ones into quarters, add to a bowl and then sprinkle with caster sugar stir together and let them sit until needed but at least 3-4 minutes.
5. Place the cooled sponge bottomside down so you have a nice flat top onto a cake stand or serving plate. Spoon the custard over the top of the cooled sponge, spread out across the top leaving a small gap around the edge.
6. Whisk the double cream, icing sugar and vanilla together until you have soft peaks then spoon into a piping bag with a star nozzle attachment.
7. Pile up the macerated strawberries in the center of the sponge then pipe around the edge with cream. Decorate with whole strawberries and drizzle over any strawberry juices from the bowl.