I first tried the flavours in this cake in a drink from one of my favourite juice bars. I was really intrigued by the pairing of star anise with strawberries and after just one sip I was hooked! So I’ve created this cake to recapture that wonderful flavour combination. Hope you enjoy it as much as I do!
Strawberry & Star Anise Swirl Cake
Makes 16 slices
- 125g unsalted butter, softened
- 175g caster sugar
- 3 medium eggs
- 125g self-raising flour, sifted
- 65g plain flour, sifted
- ½ teaspoon, ground star anise
- 65ml milk, at room temperature
- 1 teaspoon vanilla extract
- 4 tablespoons strawberry jam
Preheat the oven to 180°C (170°C fan)/350°F/gas mark 4 and line a 20cm square tin with non-stick baking paper. In a bowl, beat the butter with the sugar until pale and fluffy using an electric hand mixer. Add the eggs one at a time, beating well between each addition. Combine the flours with the star anise and add half to the bowl, beat until smooth. Pour in the milk and vanilla extract, beat once again, followed by the remaining flour, beat until smooth. Transfer the mix to the prepared tin.
Beat the jam in a bowl with a spoon until smooth then dollop spoonfuls over the cake mix. Use a knife to swirl the jam into the cake mix, until marbled, being careful not to overdo it. Bake in the oven for about 25 minutes until risen and golden (and an inserted skewer comes out clean). Cool in the tin for 10 minutes then transfer to a wire rack before cutting into 16 squares. Delicious served warm with custard.