Method

Strawberry Compote

1. Add the chopped strawberries to a saucepan over medium-high heat. Allow them to simmer until softened, then mash lightly with a fork, leaving some larger pieces. Set aside to cool slightly.

Cake

2. Preheat the oven to 180°C and line a 1L loaf tin with baking paper.
3. In a large bowl, combine the self-raising flour, almond flour, baking powder, and caster sugar. In a separate bowl, mix the melted coconut oil, maple syrup, egg, vanilla, and milk. Pour the wet ingredients into the dry and fold gently with a spatula to form a batter.
4. Lightly fold through the Caramilk chocolate chips and one-third of the cooled strawberry compote to create a marbled effect.
5. Spoon half of the batter into the prepared tin, then top with half of the remaining strawberry mixture. Use a toothpick to swirl it lightly and sprinkle over extra Caramilk chocolate chips. Repeat with the remaining batter and strawberry mixture, finishing with a final sprinkle of chocolate chips.
6. Bake for 40-45 minutes, or until risen and cooked through. Allow the loaf to cool slightly in the tin before transferring to a wire rack.

Caramilk Ganache

7. Heat the milk over medium-high heat until just simmering, then remove from the heat. Stir in the Caramilk chocolate chips until smooth and lump-free. 
8. Pour over the cooled loaf and allow to set. The ganache will thicken as it cools -if it’s too runny, leave it aside until it reaches your desired consistency.
9. Serve and enjoy!