A light-as-air summertime slice recipe made with juicy strawberries, white chocolate, and almonds. Served alongside plump mulberries and pistachios, this slice doesn’t only look a picture but makes perfect accompaniment to your afternoon cup of tea.
2 tbsp buckwheat flour, sifted
1/3 cup powdered icing sugar, sifted
¼ cup wholemeal almond meal
2 tsp soy milk
¼ cup good quality white chocolate, melted
35g coconut oil, melted
2 egg whites
4 large strawberries, sliced lengthways
¼ cup pistachios, lightly roasted and chopped roughly
¼ cup fresh mulberries
Preheat oven to 180C
In a bowl, combine the flour, icing sugar, almond meal, soy milk, coconut oil, and eggwhites and mix well to combine. Stir in the melted white chocolate and mix again. Pour mixture into a lightly greased loaf tin. Carefully arrange the strawberry slices along the top of the mixture and pop into the oven to bake for approx. 15 minutes. Remove from the oven and allow to cool before topping with fresh mulberries, a sprinkling of pistachios and a dusting of icing sugar.