Ingredients

For the Cake

• 375 millilitres (1 1/2 cups) unbleached all-purpose flour
• 5 millilitres (1 teaspoon) baking powder
• 250 millilitres (1 cup) softened unsalted butter
• 250 millilitres (1 cup) sugar
• Grated zest of 3 oranges
• 3 eggs
• 60 millilitres (1/4 cup) orange juice

For the Strawberry Coulis

• 500 millilitres (2 cups) fresh or frozen strawberries, thawed
• 60 millilitres (1/4 cup) sugar

For the Garnish

• 1 litre (4 cups) fresh strawberries, hulled
• 60 millilitres (1/4 cup) sugar
• Zest of 1 lemon

Directions

For the Cake

1. With the rack in the middle position, preheat the oven to 180°C (350°F). Butter a 10 x 20-cm (4 x 8-inch) loaf pan. Line the pan with parchment paper, letting the paper hang over the long sides.
2. In a bowl, combine the flour and baking powder. Set aside.
3. In another bowl, cream the butter with the sugar and the orange zest using an electric mixer. Add the eggs one at a time and beat until smooth. With the mixer on low speed, add the dry ingredients, alternating with the orange juice. Pour the batter into the loaf pan. Bake until a toothpick inserted in the middle comes out clean, about 1 hour.
4. Let cool partially. Unmould onto a cooling rack and let cool. If the cake is for a picnic, wrap in a clean tea towel or place in an aluminum cake tin.

For the Strawberry Coulis

1. In a blender or food processor, purée the strawberries and sugar until smooth.
2. Refrigerate until chilled, about 2 hours. If sauce is needed for a picnic, transfer to a Mason jar.

For the Garnish

1. In a bowl, gently toss the strawberries with the sugar and zest. Refrigerate for 15 minutes.
2. Serve slices of cake with the sauce and macerated strawberries.

                                                             
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