Recipe: Strawberry Mint Loaf Cake

Strawberries reach their full sweetness during Litha, and pairing them with mint brings out their brightness even more. This strawberry and mint loaf cake is soft and fragrant, with the mint infused gently into the milk for both the batter and the icing. The result is a fresh, aromatic Summer bake that feels perfectly suited to midsummer days.

Ingredients

For the cake

• 120g caster sugar

• 120g butter

• 90g self raising flour

• 30g ground almonds

• 120g strawberries chopped

• 2 free range eggs

• 2 tbsp mint infused milk (to infuse: heat 4 tbsp milk with one sprig of mint until just below boiling, then leave to steep for at least 15 minutes)

For the icing

• 45g icing sugar

• Juice of one strawberry

• 1 tsp mint infused milk

Method

1. Preheat the oven to 160°C fan. Cream the butter and sugar until light and fluffy. Add the mint infused milk and beat briefly. Add the eggs one at a time with a little flour. Fold in the remaining flour and the ground almonds. Stir through the chopped strawberries gently.

2. Spoon the batter into a greased and lined loaf tin and level the top. Bake for 40 to 45 minutes until golden and a skewer inserted into the centre comes out clean. Cool in the tin for a short while, then transfer to a wire rack to cool completely.

3. Make the icing by mixing the icing sugar with one teaspoon of mint infused milk and the juice of a mashed strawberry. Drizzle over the cooled loaf and finish with fresh strawberries and mint leaves if you like.

A Seasonal Note

This loaf belongs to Litha, when strawberries are at their sun-warmed best and herbs flourish in the heat. Mint adds a cooling, aromatic twist that lifts the fruit’s natural sweetness. A gentle Summer bake that celebrates the height of the season’s abundance.