Written by LC200

* 5oz softened butter
* 5oz Caster Sugar
* 1 large egg
* 5oz ground almonds
* 5oz SR flour, sifted
* 1 level tsp ground cinnamon
* 1 level tsp ground coriander
* 10oz strawberries, halved
* 1 level tsp crushed coriander seeds for topping

Also need an 8″ loose bottomed cake tin, greased and line. Preheat oven to Gas Mark 4 350/180 c

1) Cream the butter and sugar, beat in the egg, then stir in almonds, ground spices and flour (I found I needed to give a good go with an electric hand whisk to get it all together.)

2) Spread half of this mixture in the tin.

3) Toss the strawberries in a little cornflour and arrange over the mixture. Dot small pieces of remaining cake mixture over the fruit, spread gently over the top, leaving rough. Sprinkle over the crushed coriander seeds.

Bake for 1hr 10 mins. Cool in tin. Tastes best warm. Mum used to double the mixture, but then we were a family of utter gannets! I made it with ingredients as above and it was plenty big enough!