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Strawberry & Almond Bundt Swirl Cake

A delicious mix of fluffy sponge, refreshing strawberries, and crunchy almonds come together for a simply scrumptious Easter spectacle – one that you won’t want to miss.
  • 1 hour 5 minutes
  • Prep time15 minutes
  • Servings16 portions
recipe image Strawberry & Almond Bundt Swirl Cake


  • 300 g Stork
  • 300 g caster sugar
  • 6 medium eggs
  • 215 g self-raising flour
  • 85 g ground almonds
  • 1 tsps almond extract
  • 80 g strawberries
  • pink food colouring
  • 100 g icing sugar
  • 1 tbsp boiled water
  • 100 g strawberries sliced
  • 15 g flaked almonds
Energy (kcal)206 kcal
Energy (kJ)861 kJ
Protein (g)4.5 g
Carbohydrate incl. fibre (g)37.2 g
Carbohydrate excl. fibre (g)35.9 g
Sugar (g)25.7 g
Fibre (g)1.3 g
Fat (g)4.6 g
Saturated fat (g)0.7 g
Unsaturated fat (g)3.6 g
Monounsaturated fat (g)2.5 g
Polyunsaturated fat (g)1.1 g
Trans fat (g)0.0 g
Cholesterol (mg)54 mg
Sodium (mg)181 mg
Salt (g)0.45 g
Vitamin A (IU)80 IU
Vitamin C (mg)6.2 mg
Calcium (mg)72 mg
Iron (mg)1.17 mg
Potassium (mg)97 mg


  1. Step 1. Grease and lightly flour an 8” Bundt tin.
  2. Cream together the Stork with Butter and caster sugar until light and fluffy.
  3. Add the eggs and almond extract beating well after each addition.
  4. 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.
  5. 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.
  6. Allow to cool in the tin for 30 minutes before turning out onto a wire rack to cool completely.
  7. Mix the icing sugar with the tablespoon of boiled water to make the icing. Drizzle over the top of the cake.
  8. Decorate with sliced strawberries and the flaked almonds.