170g of coconut oil
300g of ground almonds
170g of coconut sugar
1tsp baking powder
dribble of vanilla essence
300g of strawberry hulled and chopped
Strawberry and Almond Cake
Pre heat the oven to 160 degrees
Melt the coconut oil
Add all the dry ingredients together and stir in the coconut oil.
Beat the eggs together and stir in to the mixture
Gently stir through the strawberrys
Scoop the mixture into a tin and cook for 40/45 mins until the top has a slight bounce to it and it has turned golden brown.
Leave to cool for 30 mins and turn out of the tin onto a wire rack.
You can make this with raspberries or blueberries too. I like to serve it with whipped coconut cream, or coconut yogurt, more fruit and lots of glitter. This to me is the perfect summer dinner part pudding - also works great as muffins!