Cinnamon Raspberry Torte

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 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 egg
• 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)

Recipe

• 1 preheat oven to 350 degrees f.
• 2 in a mixing bowl place the margarine, ground almonds, flour, cinnamon and egg.
• 3 mix until everything is mixed well.
• 4 spread half of this mixture in a greased and base lined with parchment paper 8 inch spring-form baking tin.
• 5 use a fork and flatten slightly.
• 6 top this with the raspberries, and then top that with dots of the remaining torte mixture, try to cover most of the fruit.
• 7 stand the tin on a baking sheet and bake for about 45 minutes; cover it with foil if the top is getting too brown.
• 8 remove from the oven when the torte feels just firm and slightly springy.
• 9 leave in the tin to cool for approx one hour.
• 10 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.
• 11 remove the cooled torte from the tin, dust with the sugar/cinnamon.
• 12 serve a slice of the torte slightly warm with some of the raspberry sauce and the cream/yogurt mix.