Cinnamon Torte
Cinnamon Torte, a desserts recipe with simple ingredients and a clear step-by-step method. Home cooking from the Soumac recipe library.
Cinnamon Torte
Ingredients
- 4 oz Self-raising flour
- 1 ts Powdered cinnamon
- 4 oz Ground almonds
- 4 oz Caster sugar
- 4 oz Butter or margarine
- 1 Lemon; (grated rind only)
- 8 oz Raspberry jam
Method
- Icing sugar Sift the flour and cinnamon into a bowl or food processor, then put in the ground almonds, sugar, butter or margarine and grated lemon rind.
- Process, without the plunger (to let in more air and make the mixture light), or rub the fat into the other ingredients with your fingers.
- Either way, the result will be a soft dough.
- You can roll this out straight away, but it’s easier to handle if you wrap it in polythene and chill it for 30 minutes.
- Set the oven to 180 C/350 F/Gas Mark 4.
- On a lightly floured board, roll out two-thirds of the almond mixture, to fit a 20 cm/8 inch flan tin.
- Put the pastry into the tin and trim the edges.
- Spread the jam over the pastry, then roll out the remaining pastry, including the trimmings, and cut long strips to make a lattice across the top of the jam.
- Bake the torte for 30 minutes, or until the pastry is set and lightly browned.
- Serve hot or cold, with a snowy topping of sifted icing sugar.
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