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    Strawberry pepper fancies

    • Preparation time: 30 minutes
    • Cooking time: 35 minutes
    • Total time: 1 hour 5 minutes 60 minutes 5 minutes

    Makes: 16


    175g self-raising flour
    1 tsp baking powder
    175g caster sugar
    175g butter, softened
    3 medium Waitrose British Blacktail Free Range Eggs, at room temperature
    1 tsp freshly ground black pepper
    ½ x 7g tube Cooks' Homebaking Freeze Dried Strawberries

    To finish:
    160ml pot double cream
    1 tbsp icing sugar, sifted
    100g strawberries, hulled and chopped
    1-2 tsp redcurrant jelly
    100g white fondant icing
    Cooks' Ingredients Rose Petals, to decorate


    1. Preheat the oven to 180°C, gas mark 4. Butter and base line a 20cm square cake tin. Sift the four and baking powder into a mixing bowl and add the sugar, butter, eggs, pepper and freeze dried strawberried. beat with an electric mixer until well combined and with a soft dropping consistency. Spoon into the prepared tin, level the surface and make a shallow dip in the centre with a spoon.

    2. Bake for about 35 minutes until the cake is golden and firm to the touch. Turn onto a wire rack to cool completely.

    3. To finish, whip the cream with the icing sugar until it forms think peaks. Stir in the chopped strawberries. Cut the cooled cake in a half horizontally and sandwich together with the strawberry cream. Turn upside down.

    4. Warm the redcurrant jelly with 1 tbsp water until melted. Brush over the cake. Roll out the fondant icing thinly and use to cover the top of the cake. Chill until ready to serve, then cut into 16 squares and scatter with rose petals.

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