Grease and lightly flour an 8” Bundt tin.
Cream together the Stork with Butter and caster sugar until light and fluffy.
Add the eggs and almond extract beating well after each addition.
Sift in the flour and ground almonds, fold evenly into the cake mixture. Hull and puree the strawberries. Take 1/3rd of the cake mixture and add the strawberry puree and a little pink food colouring, mix well.
Beginning with the plain, layer the two mixtures into the prepared tin. Swirl gently with a knife and roughly level. Bake in the oven for 50 minutes until springy to the touch and a skewer when inserted comes away clean.
Allow to cool in the tin for 30 minutes before turning out onto a wire rack to cool completely.
Mix the icing sugar with the tablespoon of boiled water to make the icing. Drizzle over the top of the cake.
Decorate with sliced strawberries and the flaked almonds.
- Temperature: 180°C/160°C fan/gas mark 4 oC
- Baking time:
- Serves: 16