Sufra Dayma:

Strawberry walnut cake

By Moushira Abdel-Malek

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Ingredients:

1 cup self-raising flour (sifted)
4 eggs
1/2 cup castor sugar
1 cup chopped walnuts
300 ml whipped cream (chantilly)
3/4 cup strawberry jam
10-12 fresh strawberries
30 gms butter

Butter Cream liqueur:

90 gms butter (softened)
1 cup icing sugar
2 tbsp. orange liqueur

Method:

Place eggs and sugar into a large, heat-resistant bowl over a pan of simmering water. Whisk with a hand beater for 8-10 minutes or until pale and thick, and the whisk leaves a trail when lifted. Remove from heat. Fold nuts into flour, then fold into the egg mixture with the butter. Divide batter evenly between three greased and floured 20cm sandwich tins. Bake in a preheated moderate oven (180¡C) for 20-25 minutes or until firm to touch. Turn onto a wire rack to cool. To prepare butter cream liqueur: Cream butter and gradually beat in sugar with liqueur until well blended. Spread strawberry jam over two cakes. Top with a layer of butter cream. Top with third cake. Cover with cream and top with strawberries