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This one really couldn't be easier - you just need to bung the ingredients in a food processor, bake and you're done! So you have no excuse to not treat yourself to a delicious slice this weekend - go on, get baking!
Sam x
Ingredients:
175g ground almonds
175g butter, softened
175g golden caster sugar
175g self-raising flour
1 tsp ground cinnamon
1 large egg, plus one yolk
450g strawberries, hulled and sliced
Icing sugar, for dusting
Whipped double cream mixed with Greek yogurt (half and half), to serve
175g butter, softened
175g golden caster sugar
175g self-raising flour
1 tsp ground cinnamon
1 large egg, plus one yolk
450g strawberries, hulled and sliced
Icing sugar, for dusting
Whipped double cream mixed with Greek yogurt (half and half), to serve
Method:
1) Preheat the oven to 180C, then grease and line the base of a loose-bottomed 23cm cake tin.
1) Preheat the oven to 180C, then grease and line the base of a loose-bottomed 23cm cake tin.
2) Take your food processor, then chuck in the almonds, butter, sugar, flour, cinnamon, egg and egg yolk. Blitz until each of the ingredients is well combined.
3) Spread half the mixture over the base of the tin in a smooth layer (run a palette knife over the top if it helps!) Next, spread the sliced strawberries on top and then add the remaining cake mixture - don't worry if a few strawberries peek out!
4) Bake for around one hour, but make sure you check it after 40 minutes - if it's getting too brown, cover loosely with foil. The torte should be slightly risen and dark golden brown when cooked.
4) Cool slightly, then 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.
