Yum. Easy. How could you resist not making it??
Ingredients
175g/6oz ground almonds
175g/6oz butter, softened
175g/6oz golden caster sugar
175g/6oz self-raising flour
1 tsp ground cinnamon
1 egg, plus 1 egg yolk
450g/1lb strawberries, hulled and sliced
icing sugar, for dusting
whipped cream mixed with greek yoghurt, to serve
Method
Preheat the oven to 180C (160C fan-forced). Butter and line the base of a loose-bottomed 23cm cake tin. In a food processor, mix the ground almonds, butter, sugar, flour, cinnamon, egg and egg yold until evenly mixed.
Tip half the mixture in the tin and smooth. Spread with the strawberries on top. Top with the remaining cake mixture. Spread smooth.
Bake for 1 hour - 1 hour 5 mins. Check after 40 minutes - if the torte is getting too brown, cover loosely with foil. When cooked, the torte should be slightly risen and dark golden brown.
Cool slightly, then remove from the tin. Slide onto plate and dust with icing sugar. Serve warm, in wedges, with spoonfuls of cream and yoghurt.
Serves 6-8
1 comment:
This is absolutely delicious - I've made it half a dozen times with mulberries rather than strawberries and it's fantastic - thanks for the recipe.
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