Cinnamon Raspberry Torte

Recipe by PetsRus
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
Advertisement

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.
Advertisement