Ingredients:
5 ounces soft margarine or 5 ounces butter
5 ounces caster sugar
5 ounces ground almonds
5 ounces self-raising flour
1 teaspoon ground cinnamon
1 large eggs
8 ounces raspberries
8 ounces raspberries
1 tablespoon confectioners’ sugar
1 teaspoon lemon juice
confectioners’ sugar, mixed with
ground cinnamon
whipped cream, mixed with
thick Greek yogurt or cream (optional)
Directions:
Preheat oven to 350 degrees F.
In a mixing bowl place the margarine, ground almonds, flour, cinnamon and egg.
Mix until everything is mixed well.
Spread half of this mixture in a greased and base lined with parchment paper 8 inch spring-form baking tin.
Use a fork and flatten slightly.
Top this with the raspberries, and then top that with dots of the remaining torte mixture, try to cover most of the fruit.
Stand the tin on a baking sheet and bake for about 45 minutes; cover it with foil if the top is getting too brown.
Remove from the oven when the torte feels just firm and slightly springy.
Leave in the tin to cool for approx one hour.
Make the sauce in the meantime, puree the raspberries in a food processor or blender with the lemon juice and the sugar, and then push through a sieve to remove the pips, taste the sauce and add more sugar if you find it too tart.
Remove the cooled torte from the tin, dust with the sugar/cinnamon.
Serve a slice of the torte slightly warm with some of the raspberry sauce and the cream/yogurt mix.
Servings: 8
Time preparation: 30 min.
Time total: 75 min.