Strawberry & cinnamon torte

Strawberry & cinnamon torte

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(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
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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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rachiepooh
27th Oct, 2011
5.05
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
15th Oct, 2011
5.05
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
13th Oct, 2011
5.05
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
13th Aug, 2011
5.05
I've made this time and time again. Always a winner.
jacquil's picture
jacquil
19th Jul, 2011
5.05
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
18th Jul, 2011
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
6th Jun, 2014
How long do you cook it for when making smaller ones like this? A shorter time, or the same?
dobby2
18th Jul, 2011
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
18th Jul, 2011
5.05
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
21st Jun, 2011
Might give this a bash.

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