Strawberry &


I came across this in a stack of old recipes I had clipped out of BBC Food Magazine at least 20 years ago. Credit goes to Orlando Murrin who was the editor at the time. It’s an absolute gem and perfect for summer baking. Enjoy!


175g ground almonds
175g butter, softened
175g golden caster sugar
175g self-raising flour
1 teaspoon cinnamon
1 egg plus 1 egg yolk
450g strawberries, sliced


Preheat oven to 160 fan/180C. Line the bottom of a 23cm springform tin with non-stick baking paper and butter the sides. Mix all ingredients APART FROM strawberries with an electric mixer until combined. Spread half of the mixture evenly in the tin, top with sliced strawberries, and spread the remaining mixture over the top. Bake on the middle oven shelf for 1 hour, checking at 40 minutes to see if the cake is getting too brown (cover with foil if so). Allow to cool slightly in the tin before removing the sides. Serve with additional strawberries and cream if desired.

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