Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts Vegetarian
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 oz Self-raising flour
1 t Powdered cinnamon
4 oz Ground almonds
4 oz Caster sugar
4 oz Butter or margarine
1 Lemon -- (grated rind only)
8 oz Raspberry jam
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.
Source: Rose Elliot's Vegetarian Christmas Typed for
you by Karen Mintzias
