Prosecco and strawberry cake
Ingredients
- 225 g (8oz) unsalted butter, softened, plus 25g (1oz), melted, to grease
- 3 tbsp. polenta
- 225 g (8oz) caster sugar
- 3 large eggs
- 225 g (8oz) self-raising flour
- 2 tsp. vanilla extract
- 1 tsp. baking powder
- 50 mL (2 fl oz) Prosecco
- 200 mL (7 fl oz (⅓ pint)) Prosecco
- 75 g (3oz) caster sugar
- 100 g (3 ½oz) white chocolate, melted
- 1 tbsp. freeze-dried strawberries
- 300 g (11oz) fresh strawberries, quartered
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