|250 ml||almond flour|
|125 ml||coconut flour|
|1 tsp||baking powder|
|6||eggs — large|
|1 cup||yoghurt — double cream|
|80 ml||sunflower oil|
|1 tsp||vanilla — essence|
|salt — pinch|
|vanilla — seeds from half pod|
|40 g||almonds — slivered|
|fresh mint — to garnish|
For the cake, preheat the oven to 170°C. Line a 22cm loose-bottom cake tin with baking paper. Stir the almond flour, coconut flour, xylitol and baking powder together in a large mixing bowl. Combine the eggs, yoghurt, oil, milk, vanilla essence and salt in another mixing bowl and whisk until smooth.
Whisk the wet mixture in with the dry mixture. Pour the cake batter in the prepared cake tin and bake for 30 minutes or until a cake tester comes out clean when inserted. Allow the cake to cool in the tin for 15 minutes before transferring to a cooling rack.
For the roasted strawberries, pre heat the oven to 190°C. Arrange the strawberries in a baking dish and sprinkle the xylitol on top. Roast for 20 minutes and allow to cool.
To serve, whip the cream, xylitol and vanilla seeds together until stiff. Spread this over the cake, scatter the almonds on top and cut into 8 portions. Place a roasted strawberry on each portion and garnish with mint, if preferred.
To turn this cake mixture into cupcakes, simply divide the batter between a muffin tin lined with 12 cupcake liners and bake 12-15 minutes.