West Country Strawberry Cake

Cuts into 8-10 slices

100g peeled, cored and finely diced Bramley apple

Finely grated zest and juice of 1 lemon

200g self-raising flour

1 tsp baking powder

25g cornflour

110g butter, cut into cubes

110g unrefined caster sugar

125g punnet strawberries, hulled and halved, plus

200g for decorating

1 large egg

150ml milk

3tbsp brown sugar

100g strawberry jam

Grease and line an 8inch round cake tin. Preheat oven to 190C/ 170C fan/gas 5.

Place apple pieces in a small bowl and sir in the zest and the juice of the lemon.

Sift the self-raising flour, cornflour and baking powder into a large mixing bowl. Cut up the butter and rub into the flour until it resembles fine breadcrumbs (you can do this in a food processor). Fold in the sugar, halved strawberries and the apple and lemon mixture. Beat together the egg and milk and fold this into the mixture.

Pour into the baking tin and dust the surface with brown sugar.

Bake in the oven for 35-40 minutes. Remove from the oven, and cool on a wire rack.

Turn the cake out on to a plate, then turn it back on to your serving plate so that the sugar crust is on the surface.

In a small pan stir together the jam with 1tbsp water. Dissolve the jam and water over a gentle heat until runny. Remove from the heat and cool for a few minutes.

Arrange the strawberries on top of the cake, thin end pointing up. Liberally brush with the jam glaze to serve.