This strawberry slice is easy to make but looks impressive – just serve with a bit of cream and a cuppa.
- 150g(5oz) hazelnuts, blanched
- 200g (7oz) plain flour
- 2tsp ground ginger
- 100g (3½oz) caster sugar
- 75g (6oz) unsalted butter, diced
- 2tbsp strawberry conserve
- 400g (14oz) hulled weight of strawberries, halved (or chopped if large)
- 3tbsp sunflower seeds
- 20cm (8in) square cake tin, lined with baking parchment
- Set the oven to gas mark 5 or 190°C.
- Put 100g (3½oz) of the hazelnuts in a food processor and blend until fairly finely ground. Add the flour, ginger, sugar and butter, and pulse to mix to a coarse-crumb texture. Take out half the mixture (about 300g/10oz) and put it into a mixing bowl.
- Whizz the mixture that’s left in the food processor until it almost forms a ball. Put this into the tin and press it down with your palm, to line the base.
- Spread the base with strawberry conserve, then the strawberries.
- Roughly chop the rest of the hazelnuts and add to the crumble in the mixing bowl, along with the sunflower seeds. Spoon the mixture evenly over strawberries. Bake for 45 mins or until golden. Cool in tin until set firm. Cut into slices or squares. (Not suitable for freezing).
Nutritional information per portion
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.