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Raspberry Almond Torte
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Raspberry Almond Torte
Make this gorgeously moist torte to take with you. Serve warm for dessert or cold for tea. It will keep for up to 3 days wrapped in foil.
- Preparation time: 15 minutes
- Cooking time: 35 minutes to 40 minutes
-
Total time:
50 minutes
to 55 minutes
Ingredients
- 150g plain flour
- 1 tsp ground cinnamon
- 150g caster sugar
- 150g ground almonds
- Grated rind of 1 orange
- 175g butter, cut into small pieces
- 3 medium eggs
- 300g fresh or frozen raspberries
- Icing sugar, for dusting
Method
- Preheat the oven to 180°C, gas mark 4. Sift the flour and cinnamon into a large bowl, then stir in the sugar, almonds and orange rind. Add the butter, then rub it in with your fingertips until the mixture resembles fine breadcrumbs.
- Beat the eggs lightly, stir into the rubbed-in mixture and mix briefly to a soft paste.
- Butter a loose-bottomed 23cm flan tin, then spread half the mixture over the base and up the sides. Sprinkle on the raspberries, then dot the top with tablespoonfuls of the remaining mixture. Use a palette knife to spread the mixture over the raspberries to enclose them, but don't worry if some peep through slightly.
- Bake for 35-40 minutes, or until the torte is golden brown and firm to the touch. Cool for 10 minutes in the tin, then remove and dust with sifted icing sugar. Serve warm with ice cream or single cream or save it for tea time.
Cook's tips
To transport the torte, wait until it is cold and then return it to the flan tin to protect it on the journey. Overwrap the whole thing in foil.
Comments
This recipe was first published in June 2001.
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