- 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.
-
Mix almonds, butter, sugar, flour, cinnamon, egg and egg yolk in
a food processor just until the ingredients are evenly combined.
-
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.
-
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.
-
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.
Ingredients: 175g ground almonds 175g butter softened 175g golden castar sugar 175g self-raising flour 1 tsp ground cinnamon 1 large egg, plus 1 egg yolk 4506 hulled and slices strawberries icing sugar, for dusting. |
