This luscious strawberry and almond syrup cake is ideal served with a glass of sparkling white wine – plus it’s gluten-free, so everyone can enjoy a slice (or two!).

1 x 250g punnet Victorian Strawberries, washed and hulled
Juice (¼ cup) and zest of 1 tangelo (or substitute orange)
1 cup caster sugar
3 eggs
300g almond meal

Juice (¼ cup) and zest of 1 tangelo (or substitute orange)
1 cup additional caster sugar
1 x 250g punnet Victorian Strawberries, washed and hulled

1. Preheat oven to fan 165°C. Slice strawberries and place in a small saucepan with tangelo juice and zest. Bring to the boil, simmer for 2 – 3 minutes then remove from the heat. Using a stick blender, puree the strawberry mix.

2. Whisk the sugar and eggs in a mixer until pale and creamy (6 -8 minutes), then fold in the almond meal and cooled strawberry mix.

3. Pour into a lined 22cm loose bottomed cake pan, and bake for 1 hour or until golden and set. Allow to cool slightly in the pan. Run a knife around to loosen the edges, then invert onto a serving plate.

4. Combine remaining juice and caster sugar in a small saucepan, cook until sugar dissolves and syrup thickens. Add zest and remaining sliced strawberries, cook 2 minutes and cool slightly.

5. Arrange cooked strawberries on the top of the cake, then drizzle over syrup. Serve cake warm with ice cream.

Tip: this cake is very moist so keeps well for 2 -3 days, covered.

What are your favourite cake recipes? Tell us in the comments!