INGREDIENTS

Serves 6

10 medium sized strawberries hulled
200g cream cheese (I use mascarpone but any will do)
25g unsalted butter at room temperature
80g caster sugar
2 eggs
15g plain flour
seeds of 2 cardamon pods

120g mixed nuts
20g butter at room temperature

3 tbsps apricot jam
1 tbsp warm water

Preheat oven to 170°C

Grease a 15cm loose base cake tin.
Blitz the nuts with the butter, tip into the bottom of the cake tin and press down with the back if a spoon.

Blitz the cream cheese, butter, sugar and eggs in a food processor until well mixed. Tip into a bowl and mix in flour and cardamon seeds if using. Scrape the mixture on to the nut base in the cake tin. Place the strawberries in a round and any extra in the middle.

Bake in the oven for approximately 30 minutes, until golden brown in parts. Allow to cool a little before warming the apricot jam together warm water and spreading over the top of the cake.

Approximate cost £4.50