This is quite possibly the simplest dessert I have ever baked, and it always behaves really well which is a bonus. It’s a great baking cupboard standby, and works just as well with frozen fruit in the winter months. It makes a lovely light, crumbly cake with a fruity jammy layer in the middle. Serve warm with a dollop of Greek yogurt, creme fraiche or cream. It also works equally well as a coffee break treat the following day – assuming there are any leftovers of course…
175g ground almonds
175g caster sugar
175g wholemeal self raising flour
1 tsp ground cinnamon
1 large egg
1 punnet of strawberries, quartered. (Defrost & discard juice if using frozen)
Line the base of a loose-bottomed 23cm cake tin and butter the sides.
Pop everything except the fruit into your food processor and whizz until a sticky dough is achieved. Don’t worry if it looks too sticky, it’s fine.
Spread half the mixture over the base of the prepared tin – the easiest way is to use wet fingers so they don’t stick to the dough. Now scatter the fruit over the top of the mixture. Finish with the rest of the dough – don’t worry if a few strawberries poke through, the gaps make the finished dessert look more interesting.
Bake at 180c (fan) for roughly an hour – but start checking after 40 minutes. If it is getting too brown, cover loosely with foil. Test with a skewer – if the dessert is cooked, the skewer will come out clean – if it still has sticky dough on it, pop back in for a few more minutes.
Dust with icing sugar and serve warm.
I’ve also made this with raspberries, cooked rhubarb, cooked dessert apples, frozen mixed berries and blueberries and it has worked just as well each time. Changing the cinnamon to mixed spice or ginger also rings the changes nicely too.