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


Rhubarb  Champagne

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!!


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