When you open the fridge and realise those beautiful strawberries you bought a few days ago are waaaay over the back and starting to go soft ….you get creative! In this case, I tried to come up with a strawberry tea-cake … and I think the result was pretty good! Try it and let me know what you think 🙂

Ingredients:

  • 250g almond flour/meal
  • 50g butter
  • 1/2 tsp. salt
  • 1/2 tsp. baking soda
  • Sweetener to taste (I used a few scoops of Nirvana Organic Stevia)
  • 4 eggs
  • 1 Tbsp. vanilla extract
  • ½ cup  strawberries, roughly chopped

Method:

 

  1. Preheat oven to 180 degrees celcius and prepare your cake tin (line with baking paper)
  2. Place butter in the TM bowl and cook on Varoma heat at speed 2 for about 3 minutes (check to make sure it’s melting).
  3. Add almond flour, sweetener, half of the strawberries, vanilla, salt, baking soda and eggs and mix on speed 5 for 10 seconds. Scrape down the side of the bowl and taste test – add more sweetener if necessary and then mix for a further 10-15 seconds.
  4. Pour mixture into prepared baking dish and place the rest of the strawberries on top (partially pressed under the batter).
  5. Bake for about 35 minutes until the cake is brown and a skewer comes out clean. It will start to pull away from the sides of the tin.
  6. Place on cooling rack to cool.
  7. Tastes delicious warm served with cold custard 🙂

 

 

 

Options:

  • Add honey or rice malt syrup to sweeten (will taste fantastic but will bump the carb levels up)
  • Add some desiccated coconut
  • Add chocolate chips
  • Use a different type of fruit
  • Use coconut oil instead of butter for a dairy-free cake

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