Cinnamon strawberry cake

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1 serving
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Fruit

By Food24 November 03 2009
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Ingredients (8)

230.00 g margarine — soft
230.00 g castor sugar
150.00 g almonds — ground
230.00 g flour — self-raising
2.00 eggs — extra-large
7.00 ml cinnamon — ground
700.00 g strawberries — hulled
icing sugar — sifted
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Method:

Preheat the oven to 180 ºC (350 ºF). Grease a 23 cm loose-bottomed cake tin with margarine. Place the margarine, castor sugar, ground almonds, self-raising flour, eggs and cinnamon in a large mixing bowl and beat until all the ingredients are well blended. Spoon half the mixture into the prepared cake tin and smooth the top. Arrange the strawberries on top and spread the remaining batter on top. Bake for 60 minutes, then lower the temperature to 160ºC (350ºF). Bake for another 40 minutes. Cover the cake with aluminium foil if the top becomes too brown. The cake is done when a testing skewer comes out moist but free of batter. Remove from the oven and cool slightly in the tin. Turn out and sift the icing sugar on top. Serve hot or cold with cream. Makes a large cake.



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