This is how it's made Strawberry & Almond Bundt Swirl Cake

  1. Step 1

    Grease and lightly flour an 8” Bundt tin.

  2. Step 2

    Cream together the Stork with Butter and caster sugar until light and fluffy.

  3. Step 3

    Add the eggs and almond extract beating well after each addition. 

  4. Step 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. Step 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. Step 6

    Allow to cool in the tin for 30 minutes before turning out onto a wire rack to cool completely. 

  7. Step 7

    Mix the icing sugar with the tablespoon of boiled water to make the icing. Drizzle over the top of the cake.

  8. Step 8

    Decorate with sliced strawberries and the flaked almonds. 

  • Temperature: 180°C/160°C fan/gas mark 4 oC
  • Baking time:
  • Serves: 16