Strawberry & cinnamon torte

Strawberry & cinnamon torte

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(57 ratings)

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Cooking time

Cook: 1 hr, 15 mins - 1 hr, 30 mins

Skill level

Easy

Servings

Serves 6 - 8

Just blitz and bake to produce this fruity dessert

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
491
protein
9g
carbs
45g
fat
32g
saturates
13g
fibre
3g
sugar
23g
salt
0.68g

Ingredients

  • 175g ground almonds
  • 175g butter softened
  • 175g golden caster sugar
  • 175g self-raising flour
  • 1 tsp ground cinnamon
  • 1 large egg, plus 1 egg yolk
  • 450g strawberries, 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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Method

  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.
  2. Mix almonds, butter, sugar, flour, cinnamon, egg and egg yolk in a food processor just until the ingredients are evenly combined.
  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.
  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.
  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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Comments

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lindsayrob's picture

So easy and delicious - will be making this again and trying other fruits. Might be nice with rhubarb and ginger

hezifesi's picture
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This just did not work out for me. The cake is too sweet, I can hardly taste the strawberries, its crumbly and all together just not that nice..

goodfoodgoodfood's picture
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made this yesterday for our sunday tea. it was lovely. did exactly as recipe stated but only used 400g of strawberries. it came out just like the picture served it warm with ice cream mmmmmm! It was a bit fiddly spreading the mixture into tin I found using your fingers is best. When putting the top on put it on in blobs rather then all in one as its easier to spread.

Cheryl S's picture

Great recipe have no idea how it worked but it did!!! Used brown sugar instead of caster sugar just used a bit less and I also doubled cinnamon. Ended up with about 400g strawberries after they were hulled & sliced.

picklestick's picture

I didn't have ground almonds, so just used flour and puta bit of almond essence. Lovely!! Light, fruity and enjoyed by all who had it.

asmelly's picture
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Easy to make and yummy! Cinnamon, almonds and strawberries all compliment each other perfectly!

helen-shaw1's picture
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Cooked this for dessert tonight, its great as its quick and easy, it got a big thumbs up from everyone, its so light and was lovely served with ice cream. We can't wait to try it with other fruit and maybe with a meringue topping made from the left over egg white.

nicolanymph's picture
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Lovely cake that tastes even better the day after! I was a bit worried about the 'mixture' because it looked more like bread dough but turned into a cake in the oven :)

sharppayne15's picture
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Really easy and tasty. I used 2 whole medium eggs and cooked for 1 hour.

magswoodcock's picture

I made this recipe using vegetable oil instead of butter,to lower the saturated fat levels. It turned out great,i didn't need to make it in the food processor,just beat the ingredients together in a bowl.
I have also substituted blueberries for the strawberries.
what a really easy and scrummy recipe.
I have decided to make this for the next Eatmore Pudding Club competition.

sfxmum's picture

Easy to make and delicious, eat warm with whipped cream

rose93's picture
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Loved it! I'm not usually a fan of almonds in cakes but this was delicious! I didn't think the dough mixture would be enough and also found it very thick, not runny like a normal sponge cake. Consequently I added the egg white (so in total I used two full eggs) and about 50ml milk. It turned out perfectly and tasted amazing! (although took more like 40mins in the oven)

playfair's picture
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Nice and Easy but wash the pan straight away or you'll have the encrusted fruit on there forever!

stefania's picture

i've done this cake several times, however the bottom always browns too much, practically burnt while inside and on top it's fine. i've baked it at the correct temperature for 40 minutes and placed the tin on a baking sheet too and double lined the bottom of the tin with greaseproof paper.
Any ideas how to prevent this from happening?

cahollier's picture
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Delicious & came out exactly as picture.
Will be made again for sure.

emitch8928's picture

Love this one - simple and so delicious

sandra220261's picture
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very disappointed with this. Tasted it at work when colleague brought it in and I thought it was lovely. Mine was very soft and stodgy. I followed the recipe exactly. Don't know what went wrong but won't be wasting the money for the strawberries again.

kimkap's picture
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My husband is a man who has a very very sweet tooth and oh boy did he love this cake. Very unhappy when our son helped him eat it lol. This is a very simple cake to make which looks like you've put a lot of effort into it - will definitely be maing again (my husband says yes but only when our son has left home so he doesn't have to share).

rachiepooh's picture
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Just made again for the 3rd time. My husband and everyone else loves it. Use fresh or frozen strawberries. Also add more cinnamon. Everyone also loves the twist on usual whipped cream!

carolpell's picture
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Made this several times now and always a winner! I don't have a processor so used hand whisk and then moulded into the base. Gaps on the top as well because of the texture but it still tasted excellent!!

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