It’s a sign that your children are getting older, when they no longer request birthday cakes from the Women’s Weekly Birthday Cake cookbook, and instead choose a cake like this one.
My Soccer, V8, Formula 1, BMX, Rugby and Go-Kart loving son, who typically doesn’t like anything sweet and usually chooses chips over cake, requested this cake for his birthday this year.
The only way to describe this cake is simply lovely.
Originally a Neil Perry recipe, I have lowered the sugar a little, and found no difference with the way it cooked and tasted, and changed the way he serves it to suit my family.
For those not use to cooking with polenta, it gives a little ‘sandy’ texture to the cake, which adds to this cakes personality.
The cooked strawberries go a little ‘jammy’ and when eaten warm, you feel like you are eating a beautiful cake with pocketfuls of jammy goodness.
And to top it all off, it’s exceptionally simple to make. One bowl, a whisk and a spoon…..even my 4 year old helped to make this one.