Strawberry and Almond Cake

150g caster sugar
2 large eggs
1 tsp. vanilla essence
100g S.R. flour
50g ground almonds
100g unsalted butter (melted and cooled but not left to harden)
200g fresh strawberries cut into small pieces
8 strawberries sliced lengthways and a handful of flaked almonds to decorate

Oven 180C/Gas 4
Grease a 9” cake loose bottomed cake tin and line with greaseproof paper.
Whisk the eggs and sugar until doubled in size and a light yellow colour. Add the vanilla essence. Sieve the flour into the mixture and then add the flaked almonds. Mix well with a large spoon.
Put the mixture into the tin and smooth over using a spatula.
Use the strawberries and almonds to make a patter on the top and the place in the oven for 35-40 minutes until golden.
Serve warm or cold with cream or crème fraiche.