Strawberry & cinnamon torte

Strawberry & cinnamon torte

  • 1
  • 2
  • 3
  • 4
  • 5
(65 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
Save to My Good Food
Please sign in or register to save recipes.

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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
debrat
24th Apr, 2016
3.8
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
1.3
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
28th Apr, 2014
5.05
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
23rd Sep, 2013
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
1st Sep, 2013
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
8th Jun, 2013
3.05
Easy to make and yummy! Cinnamon, almonds and strawberries all compliment each other perfectly!
helen-shaw1
4th May, 2013
5.05
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
2nd Sep, 2012
5.05
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 :)

Pages

LPlanchet
1st Jun, 2017
3.8
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?
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.