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
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.
Yields
6 Servings