Prep time: 30 mins
Cooking time: 45 mins
Serves: 1 loaf (approx. 8-10)
Ingredients
Strawberry Compote
—2 cups strawberries, fresh or frozen
—3 tbsp maple syrup
—juice from half a lemon
Cake
—1 1/2 cup self raising flour
—1 cup almond flour
—1/2 tsp baking powder
—1/3 cup coconut oil, melted
—1/2 cup maple syrup
—2/3 cup milk of choice
—1 egg
—2 tsp cinnamon
—2 tsp vanilla essence
—coconut sugar, to sprinkle (optional)
Method
Strawberry Compote
- Add the strawberries, maple syrup and lemon juice to a saucepan over medium–high heat. Cook until the strawberries soften and begin to release their juices.
- Gently mash with a fork, leaving some texture if desired. Remove from the heat and set aside to cool slightly.
Loaf
3. Preheat the oven to 170°C and grease and line a 1L loaf tin with baking paper.
- In a large bowl, combine the self-raising flour, almond flour and baking powder. In a separate bowl, whisk together the melted coconut oil, maple syrup, milk, egg, cinnamon and vanilla.
- Pour the wet ingredients into the dry and mix until just combined.
- Spoon half of the batter into the prepared tin. Add half of the strawberry compote and gently swirl with a spatula to create a marbled effect. Top with the remaining batter.
- Finish with the remaining strawberry compote, a light sprinkle of coconut sugar and a dusting of cinnamon, if desired.
- Bake for 40-45 minutes, or until risen, golden and a skewer inserted into the centre comes out clean.
- Allow to cool completely before removing from the tin and finishing with a simple icing sugar glaze.
