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For a fabulous afternoon tea indulgence, just add strawberries. Why not have fresh strawberries with your scones and cream instead of jam, or make this tempting West Country cake. Makes 8-10 slices.

Ingredients

• 100g peeled, cored and finely diced bramley apple
• finely grated zest and juice 1 lemon
• 200g self-raising flour
• 1 tsp baking powder
• 25g cornflour
• 110g butter, cut into cubes
• 110g unrefined caster sugar
• 125g punnet strawberries, hulled and halved, plus 200g for decorating
• 1 large egg
• 150ml milk
• 3 tbsp brown sugar
• 100g strawberry jam

Steps

1. Grease and line an 8-inch round cake tin. Preheat the oven to 190ºC/Gas Mark 5. Place the apple pieces in a small bowl and sir in the zest and the juice of the lemon.
2. Sift the self-raising flour, cornflour and baking powder into a large mixing bowl. Cut up the butter and rub into the flour until it resembles fine bread crumbs (you can do this in a food processor). Fold in the sugar, halved strawberries and the apple and lemon mixture. Beat together the egg and milk and fold this into the mixture.
3. Pour into the baking tin and dust the surface with brown sugar. Bake in the oven for 35-40 minutes. Remove from the oven, and cool on a wire rack. Turn the cake out onto a plate, and then turn it back onto your serving plate so that the sugar crust is on the surface.
4. In a small pan stir together the jam with 1 tablespoon. Dissolve the jam and water over a gently heat until runny. Remove from the heat and cool for a few minutes. Arrange the strawberries on top of the cake, thin end pointing up. Liberally brush strawberries with the jam glaze to serve.