Strawberry bakewell cake

Total Time
An almond flavoured sponge is topped with fresh strawberries and flaked almonds.
  • Cannellini Beans, cooked
    2 can(s), large, drained
  • Groovy Food Co. Agave Nectar Light Amber & Mild
    8 ½ tablespoons
  • Low Fat Spread
    100 g
  • Egg, whole, raw
    2 medium, raw
  • Egg white(s), raw
    2 individual
  • Plain White Flour
    100 g
  • Baking powder
    2 teaspoons, level
  • Vanilla Extract
    1 teaspoons, level
  • Asda Extra Special French Almond Extract
    1 teaspoons
  • Strawberries
    175 g, hulled and halved
  • Asda Flaked Almonds
    5 g
  • Icing Sugar
    1 teaspoons, level
  1. Preheat the oven to 180oC/fan 160oC/gas mark 4. Line the base and sides of a 20cm springform or loose-bottomed cake tin with baking paper.
  2. Put the beans, agave syrup and spread in a food processor and blitz until smooth. Transfer to a large mixing bowl, whisk in the whole eggs, one at a time, the whisk in the egg whites.
  3. Fold in the flour, baking powder and vanilla and almond extracts, then pour the mixture into a prepared tin. Arrange the strawberries, cut side up, on top and scatter over the flaked almonds.
  4. Bake for 45-50 minutes or until a skewer inserted into the centre of the cake comes out clean. Leave to cool in the tin for 10 minutes, then carefully remove from the tin and transfer to a wire rack to cool completely. Dust with icing sugar, then cut into slices and serve.

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