Another receipe to share with you! It is so delicious and a great way to make the most of all the lovely strawberries over the Summer! The receipe is from Madeleine Shaw’s Get the Glow book
170g butter or coconut oil, plus extra for greasing
300g ground almonds (or gluten free flour)
1 tsp baking powder
170g coconut sugar
1 tsp vanilla extract
3 large eggs
300g strawberries, hulled and cut in half
Preheat the oven to 160 C/325 F/Gas mark 3.
Generously grease a 23cm 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.
Transfer the cake mix to a bowl, and fold in the strawberries. Stir well together, pour into the cake tin and bake for 45 minutes.
Serve with coconut whipped cream!