Strawberry & cinnamon torte

Strawberry & cinnamon torte

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(63 ratings)

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


Serves 6 - 8
Just blitz and bake to produce this fruity dessert

Nutrition and extra info

Nutrition: per serving

  • kcal491
  • fat32g
  • saturates13g
  • carbs45g
  • sugars23g
  • fibre3g
  • protein9g
  • salt0.68g
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  • 175g ground almond
  • 175g butter softened



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 175g golden caster sugar
  • 175g self-raising flour
  • 1 tsp ground cinnamon
  • 1 large egg, plus 1 egg yolk



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 450g strawberry, hulled and sliced



    Once available in Britain for just a brief period during the summer, strawberries are now a year…

  • icing sugar, for dusting
  • whipped double cream mixed with Greek yogurt (half and half is good), to serve


  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.

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Comments (72)

rachiepooh's picture

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

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!!

amandaclare's picture

Going to make this for the third time and realised I haven't rated it yet. Absolutely delicious! Made it twice in the summer with strawberries once and then with a mix of nectarines and raspberries for dessert at Sunday lunch with friends - it disappeared in minutes!
I'm glad I read other comments about the consistency before starting though - a bit like soft marzipan and very stodgy looking before baking.

kehowe's picture

I've made this time and time again. Always a winner.

jacquil's picture

I love this recipe and have made it many times, mainly with strawberries and once with cherries. Both options are very enjoyable. Highly recommended.

dobby2's picture

excellent recipe-i also divided the mixture into a muffin tin-i lined the sides with baking paper and then did three with blackberry,three with raspberry and three with blueberry-they turned out into lovely little cakes-great for a dinner party

dannwebb's picture

How long do you cook it for when making smaller ones like this? A shorter time, or the same?

dobby2's picture

excellent recipe-i also divided the mixture into a muffin tin-i lined the sides with baking paper and then did three with blackberry,three with raspberry and three with blueberry-they turned out into lovely little cakes-great for a dinner party

reoryn's picture

Amazing, takes about 10 minutes to make but lasts about 10 seconds on the table. I put in 2-3 times the amount of Cinnamon suggested because I love it, and it was perfect for me. As far as flattening the mixture in the tin goes, I found the easiest thing was just to use my fingers.

kate1994's picture

Might give this a bash.

carolyn12's picture

So good. Wonderful recipe and so easy.

imicola's picture

Clearly I have done something differently from everyone else as this cake was a disaster. I am a relatively good cake baker - not many disasters in my time, so being inept is not the reason! The cake ended up totally soggy throughout, apart from the very top of it - it was almost like the base of a trifle it was so soggy! The taste was good, but the sogginess put me off. I can only think that there was either (a) too many berries (although I followed the recipe exactly) or (b) berries were too ripe (they were not overripe, they were just perfectly ripe). Very annoying as it was my first batch of berries from the garden and I wanted to try something a bit different, but now I feel I have wasted them.

chrisgalea's picture

Super easy and very very good!!

sarahofoxford's picture

Just made this with blackcurrants out of the freezer (defrosted before cooking) from last year's glut and it was delicious - 4 generations of my family wolfed it down! Looking forward to trying it with strawberries in the summer.

snoozy5's picture

Just made this and thought it was delicious and really easy. Wish I had read the comments though as I was really worried about the consistency before baking!

katieterrell's picture

I got this recipe from a BBC Good Food recipe book that I have. I think it should have perhaps suggested what the consistency of the mix was likely to an amateur I was really quite worried as more like a dough. Glad I found it here so I could read the other reviews. It's in the oven now so fingers crossed it turns out as well as it has for others!

rose93's picture

absolutely lovely! best served warm

jose81's picture

I used half polenta and half ground almonds (as I'd run out of the latter) and it turned out great. Also put in bit extra cinnamon as recommended. I don't have a food processor so used electric whisk but did find I needed to whisk it for quite a long time - presumably to achieve the same texture as you'd get in a processor. Spreading the mixture is also easier said than done! Overall a tasty pudding but a LOT easier to handle when completely cold the next day.

nat1000's picture

Mummy made this cake and I ate it really quick and mummy said "look how fast Holly ate it!" and mummy did the cake with rasberrys and strawberrys.She did it with chocolate covered strawberrys and grapes and ice cream at the side aswell!!!!I moshed my torte and ice cream up together(I ate the strawberrys first half to get them out of the way but double half 'cause they were super duper delicious!!!)

nat1000's picture

Just made this recipe and it's gorgeous! I used half raspberries and half strawberries from my garden and it was lovely. The cinammon complements it perfectly. I was also a little concerned about the consistency of the mix but once cooked it is much so I have been ordered to make another one tomorrow!!


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