Strawberries are in season and this delicious Strawberry Cake has got to be one of my favourite ways to enjoy them. Wimbledon may be cancelled this year but this cake with some whipped cream will transport you there!
Ready in 50 minutes
170g (5¾ oz) butter or coconut oil, plus extra for greasing
300g (11oz) ground almonds (or gluten-free flour)
1 tsp baking powder
170g (5¾ oz) coconut sugar or honey
1 tsp vanilla extract
3 large eggs
300g (11oz) strawberries, sliced into cm slices
Preheat the oven to 160C
Generously grease a 20 x 20 cm square cake tin with butter or coconut oil and line with baking paper.
Mix the ground almonds or gluten-free flour and baking powder in a large bowl.
Put the butter or coconut oil, coconut sugar or honey and vanilla into the food processor and blitz until light and fluffy. Add the eggs, one at a time, mixing to incorporate, then slowly add the flour or almond mixture.
Transfer the cake mix to a square tin and top with the strawberries, bake for 45 minutes.