Strawberry & cinnamon torte

• ground almond↗175g 175g
• butter↗175g 175g

  softened

• golden caster sugar↗175g 175g
• self-raising flour↗175g 175g
• ground cinnamon↗ 1 tsp
• large egg↗1 1

  plus 1 egg yolk

• strawberry↗450g 450g

  hulled and sliced

• icing sugar↗

  for dusting

• whipped double cream↗

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

Step-by-step instructions

1. 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. 2

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

3. 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. 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.

5. 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.