Peach sangria
Give sangria a twist and make it peachy
Strawberry & cinnamon torte
- Preparation and cooking time
- Cook: -
- Easy
- Serves 6 - 8
Skip to ingredients
- 175g ground almond
- 175g buttersoftened
- 175g golden caster sugar
- 175g self-raising flour
- 1 tsp ground cinnamon
- 1 large eggplus 1 egg yolk
- 450g strawberryhulled and sliced
- icing sugarfor dusting
- whipped double creammixed with Greek yogurt (half and half is good), to serve
Nutrition: per serving
- kcal491
- fat32g
- saturates13g
- carbs45g
- sugars23g
- fibre3g
- protein9g
- salt0.68glow
Method
step 1
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.
step 2
Mix almonds, butter, sugar, flour, cinnamon, egg and egg yolk in a food processor just until the ingredients are evenly combined.
step 3
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.
step 4
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.
step 5
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.
