Strawberry bakewell cake
5
Points®
Total time: 1 hr 5 min • Prep: 15 min • Cook: 50 min • Serves: 10 • Difficulty: Easy
An almond flavoured sponge is topped with fresh strawberries and flaked almonds.
Ingredients
Calorie controlled cooking spray
4 spray(s)
Cannellini Beans, cooked
2 can(s), large, drained
Agave Syrup
125 g
Low Fat Spread
100 g
Egg, whole, raw
2 large, raw
Egg white, raw
2 individual
Plain White Flour
100 g
Baking powder
2 teaspoon(s), level
Vanilla Extract
1 teaspoon(s), level
French almond extract
1 teaspoon(s)
Strawberries
175 g, hulled and halved
Flaked almonds
5 g
Icing Sugar
1 teaspoon(s), level
Instructions
1
Preheat the oven to 180°C, fan 160°C, 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, then whisk in the egg whites.
3
Fold in the flour, baking powder and vanilla and almond extracts, then pour the mixture into the 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 the icing sugar, then cut into slices and serve.
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