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Dinner with Rukmini
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Strawberry Almond Cake
Introduction from Rukmini Iyer
The same cake recipe as a basic sponge, but with half of the flour replaced by ground almonds. You can experiment with ground hazelnuts or pistachios (particularly nice with chocolate icing), or use raspberries instead of strawberries in the cake below – it’s a very customisable template.
Ingredients
Essential kit
You will need: a 18cm x 24cm rectangular baking tin, buttered and lined with baking paper.
Method
Preheat the oven to 160° C fan/180° C/gas 4. Whisk together the butter and caster sugar until light and fluffy, and then beat in the eggs one at a time. Fold in the ground almonds and flour and transfer to the lined baking tin.
Cover the top with the sliced strawberries, then transfer to the oven and bake for 25-30 minutes, until golden brown and cooked through.
Allow to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Dust over the icing sugar before serving.
Preview
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From the book
The Roasting Tin: Deliciously Simple One-Dish Dinners
Simple, quick and inventive one-tin recipes.
Revolutionise your midweek meal repertoire.
Leave the hard work to the oven with 75 life-changing recipes.
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