Serves 6

  • 110g (4oz) flaked almonds
  • 4 eggs
  • 150g (5oz) caster sugar
  • 40g (1½ oz) plain flour
  • 225g (8oz) fresh strawberries
  • 300ml (1/2 pint) double cream

Toast the almonds in the oven to a golden brown. Allow to cool. Lightly oil an 18cm x 30cm Swiss roll tin and line it with parchment paper then turn the paper over so it is oiled both sides.

Grind the almonds in the food processor then add the flour. Separate the eggs, reserving the egg whites. Place the yolks in with the almonds and flour, process to a paste. Whisk the egg whites with the caster sugar to soft peaks. Fold the two mixtures together and spread out on the prepared tray. Bake for 15-20 minutes.

Whip the cream and slice the strawberries, keeping a few back for decoration.

When the roulade is cool, invert the whole thing (tray and all) on to a clean piece of parchment paper. Lift off the tray then carefully peel off the paper.

Spread the cream over the roulade leaving a 1in gap at either end and then scatter over the sliced strawberries.

Roll up the roulade, seam-side down on serving plate and decorate with cream and the rest of the strawberries.