A great alternative to a classic cherry bakewell. This strawberry and almond tray bake is fun to make and even better to eat. It also makes a great Sunday pudding, serve with a large dollop of custard.
Makes 16
Preparation time: 50 minutes
Cooking time: 35-40 minutes
What You’ll Need:
- 200g butter, very soft, plus a little extra for the tin
- 200g golden caster sugar
- 100g ground almonds
- 100g self-raising flour
- 1 tsp baking powder
- 4 eggs, beaten
- 150g Viva Strawberries, cut into chunks
- 20g flaked almonds
What to do:
- Heat the oven to 180C/160C fan/gas 4.
- Grease a 18cm x 32cm baking tin and line with greaseproof paper.
- Put all the ingredients, apart from the strawberries and flaked almonds, into a large bowl and beat with an electric whisk until soft and very well mixed. Spoon into the baking tray and smooth out into the corners.
- Scatter over the strawberry pieces then sprinkle the flaked almonds on top and bake for 35-40 minutes until golden and firm. Allow the cake to cool in the tin then cut into squares. Eat within a couple of days of cooking.
Recipe from Vivastrawberries.com.