Strawberry bakewell cake
- Total Time
An almond flavoured sponge is topped with fresh strawberries and flaked almonds.
Cannellini Beans, cooked2 can(s), large, drained
Groovy Food Co. Agave Nectar Light Amber & Mild8 ½ tablespoons
Low Fat Spread100 g
Egg, whole, raw2 medium, raw
Egg white(s), raw2 individual
Plain White Flour100 g
Baking powder2 teaspoons, level
Vanilla Extract1 teaspoons, level
Asda Extra Special French Almond Extract1 teaspoons
Strawberries175 g, hulled and halved
Asda Flaked Almonds5 g
Icing Sugar1 teaspoons, level
- 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.
- 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.
- 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.
- 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.