June is peak British strawberry season, and it’s easy to over-buy, they are so sweet, perfumed and tempting! This often results in bowlfuls of slightly tired, past their best berries unless you use them up fast. So the challenge was on to find a recipe that could use up loads of possibly overripe strawberries. I didn’t fancy making jam as no-one else in the house will eat it, and I can’t get through more than a little amount. During my research I came across this gorgeous sounding recipe on the Good Food website for a strawberry and almond torte. Here’s my ‘friendly’ version (apologies to those who can’t have them, it does contain almonds which we are OK with) and I have to say it was a big hit all round. But do make sure you get through it fast as it will go a bit soggy after a day or so…
Strawberry Torte (dairy-free, egg-free, peanut-free, sesame-free, soya-free, vegetarian and vegan) N.B. contains almonds
makes 1 large torte
- 175g ground almonds
- 175g dairy-free spread (such as Pure)
- 175g caster sugar
- 175g self-raising flour
- 1 tsp cinnamon
- 2 tbsps apple puree
- 500g strawberries, sliced
– Grease and line a spring-form cake tin
– In a food processor blitz together the almonds, spread, sugar, flour, cinnamon and apple puree until well combined.
– Spread 2/3rds of the cake mix on the bottom of the tin
– Top with the sliced strawberries
– Dollop the rest of the mix on top
– Bake at 180 degrees Centigrade/Gas Mark 4 for 1 hour, until golden and a knife comes out clean.
– Cool and remove from the tin.