Polski 
This cake has everything I love most: it’s soft, moist, wonderfully aromatic and packed with juicy strawberries. The almonds and cinnamon give it a lovely depth of flavour, while the fruit makes every slice beautifully moist. It’s incredibly easy to prepare – simply place all the cake ingredients in a food processor and blitz until combined. No creaming, no whisking and no complicated steps. The cake disappeared from the table very quickly – I haven’t had to rush so much to take photos in a long time ;). Highly recommended!
Ingredients for the almond, cinnamon and strawberry cake:
- 175 g ground almonds
- 175 g butter
- 120 g light brown sugar
- 175 g plain flour
- ½ tsp baking powder
- ½ tsp bicarbonate of soda
- 1 tsp ground cinnamon
- 1 egg
- 1 egg yolk
- 450 g strawberries, hulled and halved, quartering any larger ones
Additionally:
- icing sugar, for dusting
All ingredients should be at room temperature.
Place all the ingredients (except the strawberries) in a food processor and blitz until combined. The resulting dough will be very thick – almost cookie-dough thick.
Line the base of a 22–23 cm springform tin with baking paper. Divide the dough into 2 equal portions. Press one portion evenly over the base of the tin, arrange the strawberries evenly over the top, then cover with the remaining dough.
Bake at 180ºC for 60–65 minutes. If the cake starts to brown too quickly, cover with aluminium foil. Leave to cool, then dust with icing sugar.
Enjoy!
Recipe source: GoodFood ‘101 tempting desserts’.
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