Cress up for the occasion, with cake

Watercress and Vanilla Cake with Cream Cheese Frosting

This recipe makes use of watercress that is in season this month. We are very lucky here in Dorset that the watercress company is based at Bere Regis –although much of that supplied to many of the big supermarkets is in fact from Dorset. It adds a deliciously peppery note this light cake. With plenty of vanilla and a cool cream cheese frosting, this cake will be well received by all the family.

It really is important that the butter and cream cheese are at room temperature before mixing, otherwise the frosting could be lumpy.

Preparation 45 minutes

Cooking time 50 - 60 minutes

For the cake:

125g watercress

285g sunflower oil

325g caster sugar

5 medium eggs

375g self-raising flour

2 teaspoons vanilla extract

For the frosting:

100g butter, preferably unsalted (room temperature)

50g icing sugar

200g cream cheese (room temperature)

Edible flowers to decorate (optional)

Heat the oven to Gas

4/180C. Grease and line a 20cm

In the meantime, place all the hazelnuts (for the cake batter and the streusel) on a baking tray and roast for 15 minutes until golden.

When they are cool enough, chop 50g for the streusel, and then put the rest into a food processor and whizz to a fine consistency.

Lower the oven temperature to 170C/ 150C fan

Spoon the fruit into a bowl, draining off any excess liquid. Set aside to cool.

To make the streusel, place the butter and flour in a bowl and rub the butter into the flour until you have a square tin or a 23cm round tin.

To make the cake, chop the watercress until very fine –ideally do this in a blender. Put it in a mixing bowl with the rest of the cake ingredients and beat until well incorporated. Try not to over stir – it isn’t the end of the world if you do, but the cake may not rise as well as it could. Pour the batter into the prepared cake tin and bake for approximately 50-60 minutes. The cake is done when a skewer inserted in the centre comes out clean. Set the cake aside to rest for 15 minutes before removing it from the tin. Leave on a cooling rack until cold. To make the frosting, beat the butter and icing sugar together until pale in colour then gently fold in the cream cheese until evenly mixed. n Lizzie is based in Upwey and sells her baked goodies in the Old Ship Inn on a Saturday morning. She can be found at various food markets and events all over the county. Check out her website for details lizziebakingbird.co.uk then fold in the remaining ingredients including the ground hazelnuts, using a large metal spoon. breadcrumb-like consistency. Mix in the mixed spice, jumbo oats and caster sugar and the mix in the chopped roasted hazelnuts.

Spread a lovely thick layer of cream cheese frosting over the top of the cake. I like to decorate with a few edible flowers, such as violas or rose petals.

Don’t forget to tag @lizzibakingbird on Instagram if you make this (or any of her) recipes.

To make the cake batter cream together the butter and sugar using an electric mixer. Gradually whisk in the eggs and

Spoon half the cake batter into the lined cake tin. Top with half the streusel and half the strawberries. Spoon on the rest of the cake batter and smooth out to create an even layer. Top with the remaining streusel and strawberries. Bake in the centre of the oven for 50 minutes, before covering with a layer of foil. Continue baking for a further 45 minutes before removing from the oven. Leave to cool before removing from the tin. Enjoy!