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170g of coconut oil
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300g of ground almonds
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170g of coconut sugar
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1tsp baking powder
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3 eggs
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dribble of vanilla essence
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300g of strawberry hulled and chopped
Strawberry and Almond Cake
Pre heat the oven to 160 degrees
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Melt the coconut oil
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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
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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.
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Leave to cool for 30 mins and turn out of the tin onto a wire rack.
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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!
