It’s an Almond & Strawberry Cake #delicious #MothersDay

Almond and Strawberry Cake…adulterated from the google-ator machine when I was searching for a strawberry cake recipe here.

Perfect for Mother’s Day this delicious cake is more like a torte than a light fluffy cake. This is good. All you do is whizz it all up in a food processor and voila !
Add lashings of cream and your mum will then happily keep you in the will. LOls.

Serves eight fashionista or 35 models:

175 g ground almonds
175 g unsalted butter, softened
175 g caster sugar
175 g all-purpose flour
1 tsp baking powder
1 tsp ground cinnamon
2 large eggs, whisked ( I used 3 eggs as it seemed a bit too dry)
400 g strawberries or any fruit you like ( I used one punnet and it was fine but two would be better)
icing sugar for accessorising.

•    Preheat the oven to 180C.
•    Slip into Stella McCartney denim overalls.
•    Pull on white Stan Smiths.
•    Pour huge glass of wine and inhale.
•    Line the base of a loose-bottomed ( as you will be after eating this) 24 cm cake tin with greaseproof paper and butter the sides.
•    Whizz up the almonds so they are small crumbs with a few bigger chunks.
•    Chop the strawberries into chunky slices. Like a Bottega Veneta combat boot.
•    Make sure the butter is soft as your floppy thighs (Easier to whizz up).
•    Now toss the almonds, butter, sugar, flour, cinnamon, baking powder and eggs in a food processor just until the ingredients are evenly combined.
•    Spread half the mixture over the base of the tin in a smooth layer.
•    It can get quite sticky and gooey.
•    Means there is more left on the spoon for licking.
•    Layer the sliced strawberries on top.
•    Then spread/dollop the remaining cake mixture over the strawberries.
•    Bake for 45-50 minutes.
•    It should slightly rise and is cooked when it is as dark and golden brown as your Hermes cuff.
•    Cool in the tin slightly, then loosen the edges with a knife and remove from the tin.
•    Transfer onto a chic serving plate and acessorise with icing sugar.
•    Serve with lashings of cream.
•    Oh la la.