Two of my favourite things; strawberries and cake. What’s not to love??
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| Prep Time | 15 minutes |
| Cook Time | 45 minutes |
| Servings |
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Ingredients
- 170 g butter or coconut oil plus extra for greasing (I use goats butter)
- 300 g ground almonds or gluten free flour
- 1 tsp baking powder
- 170 g coconut sugar or honey
- 1 tsp vanilla extract
- 3 large eggs
- 300 g strawberries hulled and cut in half
- For the coconut cream:
- 1 x 400ml tin coconut milk
- 1/2 tsp cinnamon
Ingredients
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Instructions
- For the coconut cream, refrigerate the tin of milk and an empty bowl overnight
- Preheat the oven to 160oC
- Grease and line a 23cm cake tin
- Mix the almonds and baking powder in a large bowl
- Blitz the butter, coconut sugar and vanilla in a food processor until light and fluffy
- Add the eggs one at a time, mixing after each one
- Slowly add the flour mixture
- Transfer the mixture to a bowl and fold in the strawberries
- Pour it into the cake tin and bake for about 45 minutes
- For the coconut cream open the refrigerated tin and drain off the milk that will have separated from the cream (use this in a smoothie or as a drink)
- Scoop the cream out and put it in the chilled bowl and whip with a handheld electric mixer until it fluffs up
- Add the cinnamon and whip again
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