Raspberry and cinnamon torte

Raspberry and cinnamon torte

By
From
How to Cook Desserts
Serves
8
Photographer
Peter Cassidy

Make this delicious torte when homegrown raspberries are abundant, or use frozen raspberries to bring some summer colour to a drab winter day. It is also very good made with poached apricots or rhubarb in place of the raspberries. You can add some chopped nuts to the cakey-textured base if you like, too. You will need a 22cm round springform cake tin.

Ingredients

Quantity Ingredient
150g butter, at room temperature, plus extra to grease
150g self-raising flour
1 teaspoon ground cinnamon
150g golden caster sugar
150g ground almonds
1 egg
115g raspberries, thawed if frozen
icing sugar, to dust
ground cinnamon, to dust

To serve

Quantity Ingredient
see method for ingredients

Method

  1. Heat the oven to 180°C. Grease the springform tin and line the base with non-stick baking parchment.
  2. Sift the flour and cinnamon into a medium bowl. Cut the butter into small chunks and add to the bowl along with the sugar and ground almonds. Break the egg into a separate, small bowl and beat lightly with a fork until broken up. Stir the egg into the rest of the ingredients and beat thoroughly with a wooden spoon or electric beaters until just smooth.
  3. Spread half of the mixture into the prepared tin and gently smooth the surface.
  4. Sprinkle the raspberries over the mixture and dot the remaining torte mixture in tablespoonfuls on top so that it almost covers the fruit.
  5. Stand the tin on a baking sheet and bake in the middle of the oven for 40 minutes, or until the cake feels just firm and slightly springy, loosely covering the top with foil if it is becoming too brown before it has had a chance to cook through.
  6. Remove from the oven and leave to cool in the tin for 1 hour, to allow it to set completely.
  7. Remove the cooled torte from the tin and dust lightly with icing sugar sifted with a little cinnamon.
  8. Serve just warm with the Melba sauce, and some cream or Greek yoghurt on the side if you like.
Tags:
leiths
desserts
baking
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