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Poke Cake

I wanted to make a cake with a bit of a nod to the football. Something that, after it is all over, you can easily adapted to everyday life and by jove I think I've done it! This cake is a real crowd pleaser but so simple to achieve, 

If you don't like any of the poke fillings I've used, just change them. If you want ALL Nutella that's great but I thought this was a way to give something for everyone.
I'm already thinking of options for the non football version. How nice would this be at Christmas with little pockets of mincemeat with marzipan grated into the batter. Maybe with an orange liqueur cream and shavings of chocolate on the top or even lemon added to the batter and a *blueberry compote in the pokes along with white chocolate shavings over the cream.

Honestly as long as you've got a good base (and this is a very good base) you can't really go wrong. Please let me know on one of my social media pages if you make it and even better, if you do your own adaption x
300g unsalted butter, softened
340g caster sugar
5 large eggs, beaten 
340g self-raising flour
50ml double cream 
2 tsp Raspberry Jam
2 tsp Lemon Curd
2 tsp Nutella
4 tsp Strawberry jam
400ml double cream
10 large strawberries

You will also need 8x8 baking tin, buttered and lined with baking parchment.

Preheat the oven to 170˚c

Cream the butter and caster sugar together until pale, light and fluffy. This is easiest in a free-standing mixer or by using an electric hand-whisk. Gradually add the beaten eggs, mixing well between each addition. Sift in the flour and mix to combine. Add the milk and mix again until smooth.

Spoon the mixture into the prepared tin and spread level using a palette knife.

Bake on the middle shelf of the preheated oven for about one hour or until well risen, golden and a wooden skewer inserted into the middle of the cakes comes out clean. You may need to cover with foil after about 30-40 mins if the cake begins to colour to quickly. 

Remove from the oven and with a pointy knife mark out a grid of 4x4 so you end up with 16 equal squares. Now using a wooden spoon handle poke a hole into the middle of each square about 3/4 down. Spoon the preserves and Nutella into 4 small sandwich bags and snip off the ends and pipe into the holes. Leave the cake to cool completely.

Cut strawberries into strips to make a cross.

Whip the double cream to medium peaks taking care not to over whip and spoon onto the cold cake and use a large palette knife to smooth. Decorate with the strawberry pieces and now squeeze the remaining jam into a heat proof pot microwave until warm and brush over the strawberry cross. Pop into the fridge to chill for at least half an hour.