Puddings & sweets
Cakes & bakes

Strawberry & Cinnamon Torte

Name: Strawberry & Cinnamon Torte
Total time: 1 h 30 min
Yield: Serves 6-8
Ingredients: 175g/6oz ground almonds; 175g/6oz butter, softened; 175g/6oz golden caster sugar; 175g/6oz self-raising flour; 1 tsp ground cinnamon; 1 egg, plus 1 egg yolk; 450g/1lb strawberries, hulled and sliced; icing sugar, for dusting; whipped double cream mixed with Greek yogurt, to serve

Via Fiona Dawe. Takes 1.5 hours. Serves 6-8

Yield Serves 6-8
Time 1.5 hours
Ingredients 9
Steps 4

Ingredients

Method

Preheat the oven to 180°C/Gas 4/fan oven 160°C. Butter and line the base of a loose-bottomed 23cm/9in cake tin. In a food processor, mix the ground almonds, butter, sugar, flour, cinnamon, egg and egg yolk until evenly mixed.
Tip half the mixture in the tin, and smooth. Spread the strawberries on top. Top with the remaining cake mixture; spread smooth.
Bake for 1 hour-1 hour 5 minutes. Check after 40 minutes - if the torte is getting too brown, cover loosely with foil. When cooked, the forte should be slightly risen and dark golden brown.
Cool slightly, then remove from the tin. Slide on to a plate and dust with icing sugar. Serve warm, in wedges, with spoonfuls of cream and Greek yogurt.