Preparation:

• For the base, in a mixing bowl, combine the spelt flour, instant oats and ground almonds with the rapeseed oil until smooth.
• Add the icing sugar and mix again until smooth.
• In a separate small bowl, combine the water and apple cider vinegar, then add to the bowl with the flour mixture and knead to combine.
• Add the baking powder and salt and bring the mixture together to form a dough ball.
• Wrap the dough ball in cling film (or a beeswax cloth) and chill in the fridge for 20–30 minutes.
• Preheat the oven to 170°C. Grease and line a round cake tin with baking paper.
• Roll out the chilled dough on a floured surface to a circle the thickness of 5mm and several inches larger than the diameter of the tin.
• Using the rolling pin to help you, lift the dough into the prepared baking tin. Carefully work the dough into the edges and up the sides to form a 2cm high rim above the top edge, trimming off any excess.
• Use the tines of a fork to pierce the dough base all over. Bake for 40–45 minutes until golden brown then remove and leave to cool.
• For the filling, whisk the cornflour and 1–2 tablespoons of the coconut milk in a small bowl to make a paste. Slowly stir in the remaining coconut milk.
• Pour the coconut milk-cornflour mixture into a small saucepan and stir in the remaining ingredients.
• Bring to the boil, then reduce the heat and simmer, stirring constantly, until the mixture thickens to form a custard.
• Spread the custard over the cooled cake base, then leave to cool again.
• Meanwhile, prepare the strawberry gin layer. Put the chopped strawberries in a small saucepan with the remaining ingredients (except the pink gin) and simmer over a medium heat for about 10 minutes until small bubbles form on the surface.
• Remove the pan from the heat, mash the strawberries with a fork then leave to cool.
• Stir the gin into the cooled mixture, then spread the strawberry gin mixture evenly over the cooled custard.
• Just before serving, finely slice the whole strawberries and arrange in concentric circles on the top of the cake. Garnish with a sprig of mint, if you like.