Clotted Cream Cake!

Ingredients:

• 225g self-raising flour
• 225g caster sugar
• 225g Langage Farm Clotted Cream
• 3 large eggs
• 1 tsp vanilla extract
• A pinch of salt
• 2 tbsp milk

For the topping (optional):

• Icing sugar for dusting
• Fresh berries or jam

Instructions:

1. Preheat the oven: Preheat your oven to 180°C (160°C fan) / 350°F / Gas Mark 4. Grease and line a 20cm (8 inch) round cake tin.

2. Mix the wet ingredients: In a large mixing bowl, beat together the clotted cream, caster sugar, eggs, and vanilla extract until smooth and creamy.

3. Add the dry ingredients: Sift the self-raising flour and salt into the mixture. Fold the flour into the wet ingredients until just combined. If the batter is too thick, add 2 tablespoons of milk to loosen it up.

4. Bake the cake: Pour the batter into the prepared cake tin and smooth the top with a spatula. Bake in the preheated oven for 25-30 minutes, or until a skewer inserted into the centre of the cake comes out clean.

5. Cool the cake: Allow the cake to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.

6. Serve: Once cooled, dust the top with icing sugar. Serve plain or with a dollop of clotted cream and fresh berries or a spoonful of your favourite jam.

Enjoy!