This gorgeous cake is a recent additon to
my sewing groups recipe book. Try it, you'll
175gm ground almonds
175gm butter, softened
175gm golden caster sugar
175gm self-raising flour
1 tsp ground cinnamon
1 egg, plus 1 egg yolk
450gm strawberries, hulled and sliced
icing sugar, for dusting
whipped double cream mixed with
Greek yoghurt, to serve
Preheat oven to 160 degress, fan forced. Butter and line the base of a 23cm springform cake tin. In a food processor, mix the ground almonds, butter, sugar, flour, cinnamon, egg and egg yolk until evenly mixed.
Tip kalf the mixture in the tin, and smooth. Spread the strawberries on top. Top with the remaining cake mixture; spread smooth.
Bake for 1 hour - 1 hour 5 minutes. Check after 40 minutes - if the torte is getting too brown, cover loosley with foil. When cooked, the torte should be slightly risen and dark golden brown.
Cool slightly, then remove from the tin. Slide on to a plate and dust with icing sugar. Serve warm, in wedges, with spoonfuls of cream and Greek Yoghurt. Enjoy!