175g ground almonds
175g butter softened
175g golden caster sugar
175g gluten free self-raising flour
1 tsp ground cinnamon
1 large egg, plus 1 egg yolk
450g strawberries, hulled and sliced
icing sugar, for dusting
whipped lactose/dairy free double cream mixed
Preheat the oven to 180C/gas4/ fan 160C. Line the base of a loose-bottomed 23cm cake tin with greaseproof paper and lactose/dairy free butter the sides.
Mix almonds, lactose/dairy free butter, sugar, gluten free flour, cinnamon, egg and egg yolk 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 with no gaps – easiest to do this with two forks.
Lay the sliced strawberries on top. Add the remaining cake mixture and spread it as best you can, but don’t worry if a few strawberries peep through.
Bake for 1 hour (it may need an extra 5 minutes), but check after 40 minutes – if it is getting too brown, cover loosely with foil.
The torte should be slightly risen and dark golden brown when cooked.
Cool in the tin slightly, then loosen the edges with a knife and remove from the tin.
Slide the torte onto a plate and sprinkle with a dusting of icing sugar.
Serve warm or cold, in wedges with dollops of lactose/dairy free cream and Greek yogurt.
Recipe adapted from: Good Food