Strawberry & fennel seed buckle cake

Name: Strawberry & fennel seed buckle cake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 10
Ingredients: 230 g British strawberries, quartered; ¾ tsp fennel seeds; 125 g golden caster sugar, plus 1 tbsp; 125 g unsalted butter, softened, plus extra for greasing; 150 g Aunt Bessie's Golden Crumble Mix; 50 g pistachio kernels, roughly chopped; 2 medium free range eggs; 125 g self-raising flour; ¼ tsp fine sea salt; 60 g natural yogurt, plus extra to serve

This quirky American-style sponge cake by deputy food editor Rosie Bensberg gets its name from literally buckling under the weight of its generous strawberry and crumble topping. For more sweet treats bursting with summer produce, take a look at our summer baking recipes and summer dessert recipes. Follow Rosie Bensberg on Instagram.

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Serves10 - 12
CourseDessert
Prepare20 mins
Cook1 hr
Total time1 hr 20 mins
Pluscooling

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230g British strawberries, quartered
¾ tsp fennel seeds
125g golden caster sugar, plus 1 tbsp
125g unsalted butter, softened, plus extra for greasing
150g Aunt Bessie's Golden Crumble Mix
50g pistachio kernels, roughly chopped
2 medium free range eggs
125g self-raising flour
¼ tsp fine sea salt
60g natural yogurt, plus extra to serve

In a bowl, mix the strawberries, fennel seeds, 1 tbsp sugar and a pinch of salt. Set aside. Heat the oven to 180ºC, gas mark 4. Grease and line a 20cm round cake tin with baking parchment. In a bowl, toss together the crumble mix, pistachio kernels and a pinch of salt, then set aside.
In a bowl, use an electric hand mixer to beat the remaining 125g sugar and the butter together for 2-3 minutes until light and fluffy. Beat in the eggs, one at a time, with 1 tbsp fl our per egg. Sift over the remaining flour and the salt, then fold in. Gently stir in the yogurt until smooth. Spoon into the lined tin, smooth the top, then evenly cover with the strawberries and sprinkle over the crumble mixture. Bake for 1 hour, until a skewer inserted comes out clean. Leave to cool completely in the tin, then remove from the tin and transfer to a serving plate. Slice and serve with a dollop of yogurt.

Typical values per serving for 10 when made using specific products in recipe