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Strawberry & Cinnamon Bakewell Cake

Posted by Kateland Clarke on

Strawberry & Cinnamon Bakewell Cake

Make the most of this season's fruit haul, as strawberries, raspberries, cherries or even rhubarb work great in the versatile and tasty cake.


150g ground almonds
120ml neutral flavoured oil
100g brown sugar
100g spelt flour
2 eggs
1 tsp vanilla
1 tsp cinnamon
1 tsp baking powder
1 tsp bicarb
200g strawberries
handful of flaked almonds


Preheat the oven to 350F and line a springform tin with greaseproof paper.

Measure out all of the ingredients, minus the strawberries and flaked almonds, and whisk together till thoroughly combined and it resembles a thick batter.

Evenly spread half the batter into the tin, halve the strawberries and evenly cover the layer of batter till covered.

Spread the remaining batter on top of the strawberries and sprinkle the flaked almonds on for the final layer.

Bake in the oven for 50 minutes, until well risen and golden on top. remove from the oven and leave to cool before dusting with a little organic icing sugar before serving.


Recipe from our Marketing Manager, Kateland Clarke's food blog, The All Natural Cure.

Looking for a cake tin to bake this in, take a look at our selection here.

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