Although I make quite a few cakes I often don't actually eat many myself; this one I can't resist though, so I decided to make this my Blog-A-Long entry for June. The photo is of one I made myself last week.
300g fresh strawberries (halved or sliced)
140g amaretti biscuits, roughly broken
140g self-raising flour
85g ground almonds
175g caster sugar
175g soft butter
Clotted cream or creme fraiche
Preheat oven to fan140C/conventional160C/gas3.
Butter and line the base of a loose bottomed 20cm round cake tin.
Beat butter, sugar, eggs, flour and ground almonds together with a hand whisk or wooden spoon until well blended.
Spread half the mixture into the lined tin. Scatter over half the amaretti biscuits and a third of the strawberries. Very lightly press into the cake mixture.
Put spoonfuls of the remaining cake mixture on top, then top with the remaining amaretti biscuits and half the remaining fruit.
Bake for 1 hour 30 minutes or until an inserted skewer comes out clean.
Leave to cool for 15 minutes then run a knife around the edge of the cake to loosen it, then turn it out.
Serve with the remaining strawberries and a hefty spoonful of clotted cream or creme fraiche.
I've found this recipe works well with all soft fruits. It has also frozen successfully. It will store in the fridge for a couple of days but is best served at room temperature.