Cinnamon Torte
Submitted by hammer
A European-style almond and cinnamon torte with a buttery shortcrust pastry, raspberry jam filling, and a lattice top dusted with powdered sugar. Elegant enough for Christmas, simple enough for any weekend.
YIELD
6 servingsPREP
30 minCOOK
30 minREADY
1 hrsThink of this as a European jam tart with serious holiday charm.
Ground almonds and cinnamon work into a buttery shortcrust dough that practically melts in your mouth, while a thick layer of raspberry jam adds bright fruity contrast beneath a woven lattice top.
A dusting of powdered sugar finishes the whole thing off like fresh snowfall.
Serve it warm with tea or cold as part of a holiday dessert spread.
Kitchen Tips
- Chill the dough for 30 minutes. It transforms from sticky to easy to roll.
- Use seedless raspberry jam for a smoother, more refined filling.
- If the lattice strips break, just press them back together. The pastry is very forgiving.
- A food processor makes quick work of the dough, but fingertips work just as well.
Ingredients
Directions
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 350℉ (180℃).
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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