Treat the one you love to something sweet this weekend, with this seasonal strawberry and almond loaf.
180g butter, at room temperature
1/2 cup caster sugar
2 tsp vanilla extract
1 cup self-raising flour
1/2 cup plain flour
1/2 cup almond meal
1 cup buttermilk
500g strawberries, hulled
1/4 cup flaked almonds
160g softened butter, extra
1 tbsp maple syrup or honey
Preheat oven to 180˚C. Grease and line 8-hole non-stick mini loaf moulds with baking paper. Using an electric mixer, beat butter, sugar and vanilla until light and creamy. Add eggs, one at a time, beating well after each addition. Transfer mixture to a large bowl. Sift flours over butter mixture and stir until just combined. Add almond meal and buttermilk. Roughly chop half the strawberries and add to cake mixture. Stir until combined.
Spoon mixture into prepared pans. Sprinkle almonds or some of the remaining sliced strawberries onto loaves and lightly press onto batter. Bake for 25 minutes or until cooked through when tested in the centre with a skewer. Stand for 10 minutes before turning out onto a wire rack.
Place remaining strawberries in a food processor and pulse until finely chopped. Using an electric hand beater, beat extra butter and maple syrup until light and creamy. Add strawberries and beat until well combined. Transfer to a serving bowl. Serve loaves with strawberry butter.