Recipe

• 300g self-raising flour
• 75g butter or almond butter
• 185g organic sugar
• 3 medium eggs or egg replacer
• 5-6 tbsp milk of your choice
• 40g cocoa powder
• 2 tablespoons of strawberry powder
• 60g ground almonds
• 25g freeze dried strawberry nibs
• Few handfuls flaked almonds

Method

Grease and line the base and sides of a straight-sided, rectangular baking tin (about 30 x 20cm, and 5cm deep) with baking paper. Preheat the oven to 180C/fan160C/gas 4.

In a large bowl, rub the butter into the flour, strawberry powder, half the sugar, then mix in the yolks and milk. Tip the mixture into the tin and, using damp hands, press down into an even, compact layer. Sprinkle on the strawberry nibs.

In a clean bowl, whisk the egg whites until soft peaks. Fold in the remaining sugar and ground almonds. Spread on top of the strawberry nibs (don’t worry that it’s a thin layer, it will rise in the oven) and scatter with the flaked almonds. Bake for 30 minutes, or until risen and golden. Cool in the tin, then cut into slices.

Delicious hot or cold, keep in an air tight container, will keep for 3-4 days.