Eton Mess Poke Cake

P-P-P-POKER CAKE P-P-POKER CAKE, NA-NA-NA-NUHHHH!

I had to have a chat with myself as to whether or not to write the above pun but I went with it, I’m sorry….but not really sorry as I have genuinely been singing that Lady Gaga TUUUUUNE since I decided to make this cake.

I’ve been out of the baking game for a little while now as I’ve been tackling many life changes and challenges over the last few months.Needless to say it has meant that my blog has been a little neglected and from this post, I am hoping to change that. Recently I left my job and as a little farewell gift I decided to get back on that baking horse (okay, that doesn’t work but ya know what I mean) and whip up something I haven’t made before. I see these cakes popping up through my Insta feed a lot, particularly on channels such as Tasty, and decided this was the perfect occasion to give one a go.

I love Eton Mess, I have proclaimed before that it is my favourite dessert, so I incorporated this to bring you, The Eton Mess Poke Cake.

Recipe (fills a 23cm length tray bake dish):

For the sponge –

175g Homepride self-raising flour
175g unsalted butter, at room temp
175g caster sugar
3 medium sized eggs
1 tsp vanilla bean paste or good quality vanilla extract
1 tsp baking powder
Strawberry sauce (see below)

For the strawberry sauce –

400g punnet of strawberries
1 tbsp caster sugar

Topping:

280ml Double Cream, whipped
2-3 meringue nests, crushed
8-10 strawberries, chopped (optional)
Leftover strawberry sauce

Method:

Start by making the strawberry sauce/jam. I usually make this the day ahead if the cake is for a party and keep within a jam jar in a cool dry place. Cut the strawberries in half, removing the green tops, and place in a saucepan along with the sugar. Leave to simmer on a low heat for around 20 minutes, stirring occasionally until the strawberries have become soft
Leave to cool before placing in your jar. The jam may be slightly lumpy but this is fine, you can always pass through a sieve to ensure you squeeze all the juice from the condensed strawberries
Next begin to make your cake. Pre-heat the oven to 175 degrees C and grease your cake tin thoroughly with butter and/or line with baking paper. Set aside and beat together the butter and sugar until light and fluffy. Next add the eggs one by one, stirring continuously until well combined
Follow by adding the flour, vanilla extract/bean paste and baking powder and mix together until all the ingredients is fully combined and you have a smooth, creamy cake batter
Place in the cake tin, tapping the bottom of the tin on the surface lightly so all the cake batter seeps into the creases then place in the oven for 25 minutes or until the cake is a light golden brown colour and a cake tester comes out clean
Leave to cool for around 5 minutes then begin to poke holes into your cake a couple of millimeters thick. You can do this with a skewer, cocktail stick, tip of a spoon – whatever you can find (see pictures). Pour the strawberry sauce over the cake, ensuring all holes are filled, then leave to cool thorughly
Just before you’re ready to serve your cake, whip your cream and add the crushed meringue nests – mix until the meringue pieces are coated with the cream. Smother the cream over our cake and swirl in some left over strawberry sauce
Finish with chopped strawberries and more crushed meringues and consume within 24 hours

Like this recipe? Why not try this Strawberry Bomb Cupcake recipe, a strawberry delight! Nic x