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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

Vegetarian - Gluten Free and Low FODMAP Recipe - Strawberry & cinnamon torte
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