Benjamina Ebuehi's recipe for a roasted strawberry, lemon and mint cake | The perfect place

I rarely let a summer go by without roasting a platter of strawberries. It's a process that intensifies their flavor and produces a ruby ​​red syrup, which I use in everything from yogurts to margaritas. In this summery party cake, roasted fruit is blended with the silkiest Swiss meringue buttercream, turning it into a delicate pastel pink. Don't be put off by all the different elements here: you can make most of them a day or two ahead to make it more manageable. mint

Prepare 20 minCook 40 minServes 12

For the cake300g plain flour260g caster sugar130g softened unsalted butter plus extra for greasing¼ tsp salt 2 tsp baking powder 1 large lemon, zested and the juice of half 220ml milk 2 large eggs

For the syrup50g caster sugar6 mint leaves fresh

For roasted strawberries300g strawberries, large ones halved, smaller ones kept whole, plus extra, sliced, for filling and decoration50g caster sugar6- 8 fresh mint leaves

For the buttercream120g egg whites180g caster sugar220g unsalted butter1 tbsp coffee vanilla extract< /p>

Heat the oven to 180 C (160 C fan)/350 F/gas 4. Grease and line two 23 cm cake pans .

Place the flour, sugar, butter, salt, baking powder and lemon zest in a stand mixer or large bowl and beat for two to three minutes , until the mixture is very fine and sandy. In a pitcher, combine milk and eggs, then, with motor still running, slowly add to dry mixture and beat until smooth.

Spoon batter into mussels and bake for 27 to 30 minutes, until golden brown and a knife inserted in the center comes out clean. Let cool completely.

For the syrup, heat the lemon juice, sugar, mint leaves and two tablespoons of water in a small saucepan. Let simmer for a few minutes, then remove from the heat. Prick the cooled cakes with a skewer and drizzle with syrup.

Raise the oven to 200C (180C fan)/390F/gas 6. Put the strawberries in a baking dish , toss with sugar and mint, then roast for 15 to 20 minutes, stirring halfway through cooking, until strawberries are tender and syrupy. Leave to cool, remove the mint and purée the strawberries in a blender. Set aside.

For the buttercream, place the egg whites and sugar in a heatproof bowl set over a saucepan of simmering water, making sure to that the base does not touch the water. Whisk the mixture as it heats, until it is warm to the touch and the sugar has dissolved. Remove from the heat and whisk vigorously or on high speed in a stand mixer until the whites become thick and glossy.

Add all the butter and continue to whisk. The mixture will appear to be divided, but keep beating and it will come together. Add the vanilla and half the strawberry puree, and whisk until smooth.

To assemble, place a cake on a plate, spread a layer of cream on the butter and a little strawberry purée. Add a few sliced ​​strawberries, then top with the other cake, bottom side up. Spread the remaining buttercream over the top and sides. Decorate with additional strawberries and mint leaves.