Strawberry & cinnamon torte

6 servings 600 kcal or less bbc good food cakes double cream egg eggs golden caster sugar ground almond ground almonds ground cinnamon icing sugar indulgent mains over an hour strawberries strawberry torte

N/A

Source

Ingredients

175g ground almond

175g butter softened

175g golden caster sugar

175g self-raising flour

1 tsp ground cinnamon

1 large egg , plus 1 egg yolk

450g strawberry , hulled and sliced

icing sugar , for dusting

whipped double cream mixed with Greek yogurt (half and half is good), to serve

Method

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.