Snowy Strawberry & Cinnamon Torte

Snowy Strawberry & Cinnamon Torte


Shopping List:

175 gr ground almonds
175 gr butter, softened
175 gr soft white or golden caster sugar
175 gr self-raising flour
1 teaspoon ground cinnamon
1 large egg, free range and 1 egg yolk
450 gr strawberries, sliced
Icing sugar for sprinkling


For the topping:

Whipped double cream and greek yogurt mixed together
50-50 is perfect, to serve with

Preheat your oven to 180C. Spray and line your 23cm loose-bottomed or springform cake tin.

Mix the almonds, butter, sugar, flour, cinnamon, egg and the egg yolk together. This will be a bit hard if you don't have a food processor so give it a 20 sec blast in the microwave so the buttermix will behave.

Spread half of the mix in the tin using your spatula to spread it out as best you can. Try not to leave any gaps. Then lay the sliced strawberries on top of this dough layer. Add the remaining mixture on top of the strawberries. A few will poke out, but that doesn't really matter.

Place it in your preheated oven and bake for about 1 hour and 15 minutes. After 40 minutes it will go a little too brown so then you can cover it lossely with some aluminium foil. Keep a timer at hand.

The torte should be dark golden brown and a little bit risen when it has baked.

Cool in the tin for a few minutes and loosen the edges with a spatula or knife to remove it from the tin. Slide it onto a plate and sprinkle with icing sugar. Warm or cold, serve it with cream and yogurt.

An excellent finish to a meal on a winters eve.


                                                                 "Enjoy"