You can actually use any berry of choice eg blueberries, raspberries instead of strawberries - equally delicious
ALTHOUGH IT IS REFINED SUGAR FREE IT HAS A LOT OF FRUIT SUGAR IN IT SO IT’S PROBABLY BEST NOT TO HAVE MORE THAN ONE SLICE A DAY!
The soya yoghurts do contain a very small amount of sugar, so if you want to be totally sugar free use plain yoghurt.
THIS CAKE CONTAINS NUTS
75g (3oz) dried figs - chopped
50ml (2fl oz) water
225 (8oz) bananas, peeled and mashed finely
4 oz strawberries - chopped
1 egg size 3 well beaten
75g (3oz) gluten free flour
1tsp bicarbonate of soda
1sp Xanthan gum
50g (2oz) ground almonds
One 120g Alpro Banana and Strawberry yoghurt or plain soya yoghurt ( this is approx 4/5 fl oz)
*Any yoghurt of your choice can be used - I suggest soya because I wanted the cake to be dairy free
*You can use any flour of your choice - if it is not gluten free you won't need the xanthan gum or bicarbonate of soda
If you want to decorate the cake use a few more strawberries and extra banana slices
Lightly grease and flour a 20cm (8”) diameter tin.
Put figs and water in a pan over a low heat until the water is absorbed. Blend to a fine paste and leave to cool.
Mash the bananas finely and add to the fig paste with the chopped strawberries.
Add the beaten egg
Fold in the flour, bicarbonate of soda and ground almonds.
Stir in yoghurt
Pour into prepared tin
Decorate if desired
Bake in a preheated oven Gas 4/350F/180C/ 160 circotherm for 45 minutes until the cake is brown on the top and the sides come away from the tin.