Cinnamon strawberry cake

Recipe from: 1/18/1990 12:00:00 AM
Ingredients 8
Servings 1


Serving Change
  • 230
    soft margarine
  • 230
    castor sugar
  • 150
    ground almonds
  • 230
    self-raising flour
  • 2
    extra large eggs
  • 7
    ground cinnamon
  • 700
    fresh strawberries, rinsed and hulled
  • icing sugar to sift on top


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.

Read more on: bake  |  fruit


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