175g/6oz extra virgin coconut oil or unsalted butter
200ml/7fl oz honey or maple syrup
150g/5½oz ground almonds
150g/5½oz white spelt flour
½ unwaxed lemon, zest only
2 tsp vanilla extract
1 tsp bicarbonate of soda
1 tsp baking powder
½ tsp fine sea salt
150g/5½oz dark chocolate (minimum 70% cocoa solids), broken into large chunks
250g/9oz strawberries, hulled and halved
Preheat the oven to 180C/160C Fan/Gas 4. Grease the tine and line with baking paper.
Whisk the eggs in a stand mixer or with an electric whisk, on a high speed for 4–5 minutes, until thickened and increased in volume.
Melt the coconut oil in a saucepan over a low heat. Pour into a large bowl and stir in the honey, almonds, flour, lemon zest, vanilla, bicarbonate of soda, baking powder and salt. Fold in the whipped eggs until just combined.
Pour half of the mixture into the cake tin, sprinkle half the chocolate chunks on top and cover with half of the remaining cake mixture.
Place half of the strawberries on top, cover with the remaining cake mixture and top with half the remaining chocolate chunks and strawberries.
Bake for 1 hour and 15 minutes or until the cake feels firm and springs back to the touch. Leave to cool in the tin for 15 minutes. Remove from the tin and allow to to cool completely on a wire rack before serving.
Melt the remaining chocolate in a glass bowl over boiling water, making sure the bowl doesn’t come in contact with the water. Drizzle over the cooled cake and decorate with the fresh strawberries.