Strawberry & cinnamon torte
- Orlando Murrin
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Serves 6 - 8
Easy
Cook: 1 hr and 15 mins - 1 hr and 30 mins
A star rating of 4.5 out of 5.102 ratingsRate
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Just blitz and bake to produce this fruity dessert
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Peach sangria
A star rating of 5 out of 5.8 ratings
Ingredients
Nutrition
Units:
MetricUS
-
175g ground almond
-
175g butter
softened
-
175g golden caster sugar
-
175g self-raising flour
-
1 tsp ground cinnamon
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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
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Nutrition: per serving
-
kcal491
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fat32g
-
saturates13g
-
carbs45g
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sugars23g
-
fibre3g
-
protein9g
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salt0.68g
low
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Method
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step 1
Preheat the oven to 180C/gas4/ fan 160C. Line the base of a loose-bottomed 23cm cake tin with greaseproof paper and butter the sides.
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step 2
Mix almonds, butter, sugar, flour, cinnamon, egg and egg yolk in a food processor just until the ingredients are evenly combined.
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step 3
Spread half the mixture over the base of the tin in a smooth layer with no gaps – easiest to do this with two forks. Lay the sliced strawberries on top. Add the remaining cake mixture and spread it as best you can, but don’t worry if a few strawberries peep through.
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step 4
Bake for 1 hour (it may need an extra 5 minutes), but check after 40 minutes – if it is getting too brown, cover loosely with foil. The torte should be slightly risen and dark golden brown when cooked.
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step 5
Cool in the tin slightly, then loosen the edges with a knife and remove from the tin. Slide the torte onto a plate and sprinkle with a dusting of icing sugar. Serve warm or cold, in wedges with dollops of cream and Greek yogurt.
Recipe from Good Food magazine, June 2002
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A star rating of 4.5 out of 5.102 ratings
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