Strawberry & Cinnamon Torte
This British torte is a wonderfully simple dessert that requires minimal effort. Ground almonds, cinnamon and butter are combined into a batter, layered with fresh strawberries and baked. The result is a dark golden, slightly risen cake that is delicious served warm or cold with a creamy mixture of whipped double cream and Greek yogurt. It's an ideal treat for a buffet, lunch or dinner.
Ingredients
- 175g ground almond
- 175g butter softened
- 175g golden caster sugar
- 175g self-raising flour
- 1 tsp ground cinnamon
- 1 large egg plus 1 egg yolk
- 450g strawberry hulled and sliced
- icing sugar for dusting
- whipped double cream mixed with Greek yogurt (half and half is good), to serve
Method
- Heat your oven to 180C/gas4/ fan 160C. Prepare a 23cm loose-bottomed cake tin by lining its base with greaseproof paper and buttering the sides.
- Place the ground almonds, softened butter, golden caster sugar, self-raising flour, cinnamon, egg and egg yolk into a food processor. Pulse the mixture just until everything is evenly combined.
- Take half of the cake mixture and spread it smoothly over the base of the prepared tin, ensuring there are no gaps. Arrange the hulled and sliced strawberries on top. Add the rest of the cake mixture, spreading it over the strawberries. it's fine if some fruit shows through.
- Bake the torte for 1 hour, checking after 40 minutes. If it is browning too quickly, cover it loosely with foil. It may need an extra 5 minutes. When ready, it will be slightly risen and a dark golden brown colour.
- Allow the torte to cool a little in the tin. Run a knife around the edges to loosen it, then remove it from the tin. Transfer the torte to a plate and dust it with icing sugar. Serve in wedges, either warm or cold, with dollops of the cream and yogurt mixture.
Nutrition (per serving)
Calories491 kcal
Fat32 g
Saturates13 g
Carbs45 g
Sugars23 g
Fibre3 g
Protein9 g
Sodium272 mg
Recipe details
Skill levelEasy
CategoryDessert
Cuisinebritish
