Ingredients
- 400g of ripe strawberries, washed, hulled and halved
- 1 tsp of sugar
- 175g of golden caster sugar
- 175g of ground almonds
- 175g of softened butter
- 175g of self raising flour
- 1 egg and 1 egg yolk
- Icing sugar
- Thick custard or whipped double cream to serve.
Method
• Pre-heat the oven to 180°C (gas mark 4) and butter and line a loose bottomed 23cm/9 inch cake tin.
• Place the strawberries in a bowl and sprinkle them with a little sugar and stir. Leave to rest at room temperature whilst you make the cake mixture.
• Place all the other ingredients, excluding the icing sugar in a food processor and mix until evenly combined.
• Spoon half the mixture into the cake tin and then top with the strawberries, followed by the rest of the cake mixture. Try to cover the strawberries as much as possible but don’t worry if some are exposed.
• Place in the oven and bake for approximately 1 hour until it is risen and golden brown on top. If you feel the top is going too dark, cover it with tin foil.
• Dust with the icing sugar and serve in slices with custard or double cream.
