This is an extremely tasty warming dessert that is packed with all of the wonderful flavours of in season strawberries, vanilla and cinnamon.

INGREDIENTS

• 500g Strawberries, rinsed

• 1 1/2 tsp vanilla essence

• 1 tsp cinnamon powder

• Juice of 1/2 lemon

• Zest of 1/2 lemon

• 4 egg whites

• 160g unsalted butter, melted

• 180g caster sugar

• 80g self raising flour

• 130g ground almond meal

METHOD

1. Preheat the oven to 170°C

2. Grease and line a high sided baking tray (29cm x 23cm) with baking paper and set aside.

3. In a medium bowl add the rinsed strawberries - cut in half or if they are very large cut them into quarters. Followed by adding the vanilla essence, 1/2 tsp cinnamon powder, 2 tbsp caster sugar, the lemon juice and zest. Toss to combine and coat the strawberries, allow them to sit for 15-20 minutes while the flavours of the strawberries come out.

4. To make the cake batter; combine in a large mixing bowl the remaining caster sugar, almond meal, self-raising flour, remaining 1/2 tsp cinnamon along with the melted butter, stir to combine.

5. Whisk the egg whites up in a separate bowl until they are light and fluffy, using a spatula, combine them with the cake batter by folding them in.

6. Fold in 3/4 of the strawberries plus 3 dessert spoons of the strawberry liquid.

7. Pour out the batter into the pre-prepared baking tray using a spatula. Place the remaining strawberries on the top evenly spread out.

8. Bake for 35-40 minutes or until a golden colour forms.

9. Serve hot from the oven with fresh pouring cream or yogurt.

Cook / prep time: 45-50 minutes

Recipe, styling and photography by Bonnie Coumbe. Visit her site here & Instagram here.