STRAWBERRY & CINNAMON TORTE

Strawberry & cinnamon torte image

Just blitz and bake to produce this fruity dessert

Provided by Orlando Murrin

Categories Buffet, Dessert, Dinner, Lunch, Treat

Time 1h30m

Number Of Ingredients 9

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

Steps:

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.

Nutrition Facts : Calories 491 calories, Fat 32 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 23 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.68 milligram of sodium