Sunken Strawberry Rhubarb Cake - cooking recipe

Ingredients

14 tbsp butter or margarine, softened
1 1/4 cups sugar
1/2 tsp vanilla extract
None pinch salt
4 None medium eggs
2 1/3 cups flour
2 tsp baking powder
3/4 lb rhubarb, cut into chunks
2/3 lb strawberries, halved or quartered
2 tbsp strawberry jam
3/4 cup powdered sugar
4 tbsp lemon juice
None None whipped cream, to serve

Preparation

For the batter, beat the butter in a bowl with the sugar, vanilla extract and salt until the mixture is light and creamy. Beat in the eggs one by one, then sift in the flour and the baking powder and stir to combine. Pour into a greased and floured springform cake pan and level the top with a flat knife.
Preheat the oven to 325\u00b0F. Mix the rhubarb and strawberries with the jam and spread on the top of the cake, leaving a 1 inch border around the edge. Bake the cake toward the bottom of the oven for 60-70 mins, until a skewer comes out clean. If the edges start to burn, cover the cake with foil and return to the oven. When the cake has baked, leave it to cool in the pan on a wire rack.
For the glaze, mix the powdered sugar with the lemon juice until it is smooth, then drizzle it over the cooled cake. Allow to set, then serve the cake with a dollop of whipped cream.