Strawberry Delight Sponge [gf]
1/3 Cup Coconut Sugar (or Caster Sugar)
1 Tbsp. Balsamic Vinegar
2 Punnet Strawberries, Hulled and Halved
1 Cup Plain Gluten Free Flour (or normal plain flour)
½ Cup Almond Meal
2 tsp. Baking Powder
70g Cold Butter, Cubed
1/3 Cup Full Cream Milk
2/3 Cup Cream
1 tsp. Vanilla Extract
2 Tbsp. Nuts & Stuff, Toasted
1 Tbsp. Slivered Almonds, Toasted
Makes 6 Serves
Preparation & Cooking 30 Minutes
  • Combine sugar, balsamic vinegar and ¾ of the strawberries in a small frypan (20-30cm) for 3-5 minutes. Then, set aside.
  • In a food processor, place flour, almond meal, baking powder and butter and process to combine for around 2 minutes.
  • Add milk, cream and vanilla to the mix in the food processor and process until a thick batter forms.
  • Return frypan with strawberry mixture to the stove and on medium-high heat bring to a boil.
  • With a large spoon scoop 4 dollops of the batter mixture into the pan. Spread them apart evenly. Then top up the pan with the remaining strawberries.
  • Reduce heat to low, cover pan with lid and cook for 15-20 minutes or until sponge has puffed up (and batter is not sticky/pasty anymore).
  • When cooked, turn the heat off, cover and set aside for a further 3-5 minutes to cool down.
  • Toast Nuts & Stuff and almonds lightly and then sprinkle them over before serving this surprisingly easy sponge dessert. 
  • Serve with whipped cream or ice-cream, although it is absolutely delicious without the extra calories too!


Blow your friends and family away with this delicious and spongy dessert recipe. See their surprise turn to delight when you bring the pan straight to the table!

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