Strawberry and cinnamon torte

Alan Byrne from Battersea Cats and Dogs Home
Prep time: 
45 minutes
Cook time: 
60 minutes
  • 175g ground almonds
  • 175g butter softened
  • 175g golden caster sugar
  • 175g self-raising flour
  • 1 tsp ground cinnamon
  • 1 large egg , plus 1 egg yolk
  • 450g strawberries , hulled and sliced
  • Icing sugar (for dusting)
  • Whipped double cream mixed with Greek yogurt (half and half is good), to serve
  1. Preheat the oven to 180C/gas4/ fan 160C.
  2. Line the base of a loose-bottomed 23cm cake tin with greaseproof paper and butter the sides.
  3. Mix the almonds, butter, sugar, flour, cinnamon, egg and egg yolk in a food processor just until the ingredients are evenly combined.
  4. Spread half the mixture over the base of the tin in a smooth layer with no gaps - easiest to do this with two forks.
  5. Lay the sliced strawberries on top.
  6. Add the remaining cake mixture and spread it as best you can, but don’t worry if a few strawberries peep through.
  7. 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.
  8. The torte should be slightly risen and dark golden brown when cooked.
  9. Cool in the tin slightly, then loosen the edges with a knife and remove from the tin.
  10. Slide the torte onto a plate and sprinkle with a dusting of icing sugar.
  11. Serve warm or cold, in wedges with dollops of cream and Greek yogurt.