Yields10 Servings
 250 g plain flour
 2 tsp baking powder
 125 g unsalted butter
 225 g caster sugar
 Finely grated zest of 2 large lemon
 2 large eggs
 125 ml single cream
 25 g ground almonds
 200 g ripe but firm strawberries
 50 g redcurrants
To decorate
 75 g icing sugar
 1 ½ tsp fresh lemon juice
 100 g strawberries halved
 6 small sprigs of redcurrants

Preheat the oven to 180C/Gas4; grease and line a 20cm x 8cm loaf tin


Sift together the flour, baking powder and a pinch of salt, set aside; using a hand-held electric whisk, cream the butter and sugar for about 5 minutes, until pale and slightly fluffy; beat in the zest, then the eggs one at a time, adding a tablespoon of the flour with the second egg; in stages, fold in the remaining sifted flour and the cream until the mixture is smooth, then fold in the ground almonds


Hull the strawberries and cut into small pieces; spoon a third of the cake mixture into the tin and scatter over a third of the strawberries and redcurrants; repeat twice more, ending with a layer of berries; bake for 1 ¼ hours, or until a skewer inserted into the middle comes out clean; cool in the tin for 5 minutes, then remove from the tin, peel away the paper and leave to go cold


Once cold, make the icing; sift the icing sugar into a bowl, add the lemon juice and 1 teaspoon boiling water, mix until smooth; drizzle over the cake and leave for 1 hour; arrange the strawberries and redcurrants over the top and serve

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