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Strawberry & cinnamon torte

Strawberry & cinnamon torte

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Rating: 5 out of 5.79 ratings
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  • Preparation and cooking time
    • Cook: -
  • Easy
  • Serves 6 - 8

Just blitz and bake to produce this fruity dessert

Nutrition: per serving
HighlightNutrientUnit
kcal491
fat32g
saturates13g
carbs45g
sugars23g
fibre3g
protein9g
low insalt0.68g
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Ingredients

Method

  • STEP 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.

  • STEP 2

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

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, June 2002

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Overall rating

Rating: 5 out of 5.79 ratings
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