Courting Cake (Lancashire)

Courting Cake is an old Lancashire tradition, where ladies would present a cake to the man they were currently 'courting' in an attempt to win them over and get a proposal. Lancashire Courting Cake is somewhere between a firm sponge - with a greater proportion of flour to fat and eggs than a Victoria sponge cake - and a shortbread base and was proof of the bride-to-be's baking skills. Like lovers, food and Lancashire go hand-in-hand.

½ lb butter
½ lb caster or superfine sugar
4 eggs, beaten
¾ lb self-rising flour
2 -3 Tbsp. milk
10 oz heavy whipping cream
½ lb strawberry

Garnish:
confectioners' sugar

Preheat oven to 190°C/375°F (190°C/170°C fan, Gas Mark 5). Grease and line the bases of three 7" round cake tins.

Cream the butter and sugar together until pale and fluffy.

Gradually add the eggs, a little at a time, beating well after each addition.

Fold in the flour, and then add enough milk to give a soft dropping consistency.

Divide the mixture evenly between the prepared tins and bake for 25-30 minutes, until well risen and firm to the touch, swapping the position of the top and bottom cakes halfway through the cooking.

Turn out and leave to cool on a wire rack.

Whip the cream until it just holds its shape.

Sandwich the cakes together with the cream and the strawberries, reserving a few for decoration.

Dredge the top with icing sugar and decorate with the reserved strawberries.

Refrigerate the cake for at least an hour before serving to let the flavours blend.

Makes 16 slices.