Strawberry & Cinnamon Torte – although any combination you fancy should work.
175g ground almonds
175g butter softened
175g caster sugar
175g self-raising flour
1 tsp cinnamon
1 large egg PLUS an egg yolk
450g Strawberries hulled and sliced
Icing sugar for dusting
Pre heat oven to 180c/gas4/. Grease a 23cm cake tin.
Mix almonds, butter, sugar, flour, cinnamon, egg and egg yolk in a food processor until evenly combined
Spread half the mixture over the base of the tin in a layer, lay the strawberries on top. Add the remaining mixture and spread as best you can, it does not matter if some of the fruit is sticking out.
Bake for 1 hour, checking after 40 mins, it should be slightly risen and golden brown when cooked
Cool slightly, remove from the tin and dust with icing sugar
1 Lemon cut up small
20 cups of water
3.5 cups of sugar
11 tbls of white wine vinegar
3.5 cups of Rhubarb
Put all together in a large container and stir twice a day for 4 days. Strain and bottle in juice bottles (must have tight fitting lids) keep for about 2 weeks, chill and enjoy, open tops slowly!!