Strawberry & cinnamon torte

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

How To Make It :

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.

2. Mix almonds, butter, sugar, flour, cinnamon, egg and egg yolk in a food processor just until the ingredients are evenly combined.

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.

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.