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| Prep | 20 min | |
| Cook | 25 min |
Method
Preheat the oven to 180°C (160°C fan-forced). Lightly spray a 20 cm shallow glass pie plate with olive oil. Scatter 200 g of the strawberries evenly over the base.
Combine the almond meal and caster sugar in a bowl. Whisk together the milk, eggs and vanilla in a large jug, then slowly add to the almond mixture, whisking constantly until smooth and well combined.
Carefully pour the batter over the strawberries in the pie plate. Bake for 25 minutes or until just set in the centre. Leave to stand for 5 minutes, then dust with icing sugar and scatter over the reserved strawberries. Serve immediately with vanilla custard.
Nutrition facts per serve
Makes 4 serves
Note: If food units vary from the book, be guided by the following food units.
| Meat & Protein | 0.3 |
| Bread & Cereals | 0 |
| Vegetables | 0 |
| Fruit | 0.4 |
| Dairy | 0.3 |
| Healthy Fats & Oils | 1.6 |
| Indulgences | 0.6 |
| Calories | 241 |
| Protein | 10.1 g |
| Total fat | 10.3 g |
| - Saturated fat | 2.3 g |
| Total carbohydrates | 26.7 g |
| - Total sugars | 24.4 g |
| Fibre | 3.1 g |
| Sodium | 88 mg |
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