Strawberry & Almond Bundt Swirl Cake | Bake With Stork
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.
Ingredients
- 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
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