Sunday, August 31, 2008
Fresh strawberries give this light and fruity tea bread the subtle taste of summer. Recipe makes 1 loaf.
6 1/2 ounces (200 g) strawberries, hulled
1 teaspoon lemon juice
1 1/2 cups self-rising (raising) flour
1 teaspoon baking powder
6 ounces (175 g) polyunsaturated margarine spread
3/4 cup caster sugar
3 large eggs
8 teaspoons marmalade
1. Preheat oven to 350 degrees F (180 degrees C). Grease a 2 pound (1 kg) loaf tin and line with non-stick baking paper.
2. Put the hulled strawberries into a food processor or blender with the lemon juice. Mix for 30 seconds, or until the fruit is just pureed. Alternatively, put the berries and lemon juice into a mixing bowl and mash with a fork.
3. Sift the flour and baking powder into a mixing bowl. Add the margarine, sugar, eggs and marmalade. Beat well with a wooden spoon to a smooth, soft consistency. Lightly stir in the strawberry puree with a metal spoon or plastic spatula, being careful not to beat the mixture.
4. Spoon the mixture into the prepared tin and level the surface. Bake for 1 hour, or until a warm skewer inserted into the center of the loaf comes out clean.
5. Allow the loaf to cool in the tin for 5 minutes, then turn out onto a wire rack to cool completely. Slice and serve plain or with strawberry, or any other berry conserve.
Tip: Make sure the strawberries are ripe and juicy as under-ripe strawberries have less flavor and sweetness. For a stronger strawberry flavor, add 8 teaspoons of strawberry conserve at Step 3.