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