Strawberry & cinnamon torte

Strawberry & cinnamon torte

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(72 ratings)

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

Easy

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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Ingredients

  • 175g ground almond
  • 175g butter softened
    Butter

    Butter

    butt-err

    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
    Eggs

    Egg

    egg

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

  • 450g strawberry, hulled and sliced
    Strawberries

    Strawberry

    straw-bare-ee

    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

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.

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Comments, questions and tips

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Anniefamos
16th Oct, 2019
5.05
Love this recipe. Cooks well even with half the amount in a smaller tin. I made it with strawberries the first time with full amounts then when I had some blueberries to use up I made half the amount as not enough blueberries for the full recipe. Both times they cooked perfectly and were eaten with gusto. The half amount I only used one whole egg and didn’t add the extra yolk. I cooked for 45 minutes to start with but it did need a full hour. Delicious with cream or ice cream. Highly recommend!
Sūn LìLíng's picture
Sūn LìLíng
30th Aug, 2019
This is my go to cake. It’s quick, easy, and super yummy! I don’t know why people gave it anything less than 4 stars. I tend to put two eggs in otherwise it doesn’t stick and then try and place most strawberries on top as they tend to sink to the bottom.
heatherforster
25th Jun, 2019
5.05
This was a super easy and very tasty cake. I think perhaps even better the next day and warmed through. I also popped a wee bit of vanilla extract in the mixture. Also, I felt there was no discernible taste of cinnamon. We preferred it with single cream rather than yoghurt and double cream. Definitely will make again.
Frantic Flapjack
17th Jun, 2019
3.05
For the amount of strawberries used, the cake turned out very average. It was also a bit oily. It didn't taste very special - couldn't really taste the strawberries at all. I won't make it again.
foxy29
3rd Mar, 2019
Delicious! The fruit I used was underripe and it still worked really well. I used 2 large eggs, and the topped it with flaked almonds before baking. Will definitely cook this again.
marzipanlimpet
14th Feb, 2019
5.05
This is always the easy last-minute dessert we opt for when good strawberries are available. It seems dry, but when the strawberries have cooked and released their juices it balances out perfectly.
debrat
24th Apr, 2016
4.05
Not sure why but my mix was like breadcrumbs. I did wonder whether to add another egg or some milk but decided to just leave it and see how it went. Therefore as a practically dry mix it was easy to divide & pour into the tin! I would call it crumble cake as it tasted just like a strawberry crumble would. The stawberries made the bottom half moist & the top was like hard crumble. But everyone enjoyed it. I would add more liquid next time to make a dough rather than crumb! It was sweet which was offset by the cream/yoghurt mix, & definitely add more cinnamon if you actually want to taste any!
AngelaU
18th Nov, 2014
5.05
This is lovely and really easy. I used raspberry jam when I made this yesterday, but have made it with strawberries before. Both just as nice. I used two medium whole eggs, so not to waste the white and it's fine. I put dollops of the mixture and then slightly spread the mixture and it worked well. Just like the picture!
lindsayrob
15th Jun, 2014
So easy and delicious - will be making this again and trying other fruits. Might be nice with rhubarb and ginger
hezifesi's picture
hezifesi
1st Jun, 2014
2.05
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..

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DanielleMorrow
17th Jul, 2019
5.05
Can this be frozen?
goodfoodteam's picture
goodfoodteam
22nd Jul, 2019
Thanks for your question. It should be fine to freeze this recipe for up to 1 month.
LPlanchet
1st Jun, 2017
4.05
can it be frozen?
oolie2006
4th Jul, 2013
just made and its lovely, however how should it be stored, airtight container in the cupboard or fridge?
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