Raspberry and Cinnamon Torte
A wonderful combination of flavours in this ground almond based torte. It makes an excellent desert to a dinner party as well as a tea time treat.
|: 6 - 8
|: 10 minutes
|: 45 minutes
Ingredients5 oz / 150g soft butter
5 oz/ 150g ground almonds
8 oz / 225g fresh raspberries plus a few for decoration
5 oz / 150g caster sugar
5 oz / 150g self-raising flour
1 tbsp icing sugar
Herbs & Spices1 tsp Cinnamon Ground
Cooking InstructionsPreheat oven 180C/350F/gas mark 4
Place butter, caster sugar, almonds, flour, eggs and cinnamon in a bowl and beat together well (a processor would do the job quickly).
Grease an 8 inch tin and spread half the torte mixture in it. Scatter the raspberries on top, then cover with the rest of the mixture.
Cook in the centre of the oven for 45 mins, cover with tin foil should it start to burn. This torte has a rustic look, so allow it to become fairly brown. What you want to avoid is burnt edges. The raspberries make it difficult to carry out the traditional 'ready' test of inserting a skewer and seeing if it comes out clean. In any case, this is a very moist torte.
Allow to cool in a tin for 1 hour before turning out. Dust the top with the icing sugar and decorate with the extra raspberries.
Serve with cinnamon and raspberry sauce and a mixture of cream and Greek yogurt