5oz caster sugar5oz soft margarine or butter
5oz self raising flour
5oz ground almonds
1 egg, beaten
4 oz raspberries, fresh or frozen
1 tsp ground cinnamon.
Beat sugar and margarine together
and then add beaten egg.
Mix in flour, ground almonds and cinnamon to a smooth batter.
Spread half of the batter over a lined shallow tin.
I use a 10" spring release tin.
Distribute raspberries evenly over the mixture
Use remaining batter to cover the raspberries.
Don't attempt to cover entire surface - it will spread during cooking.
Cook for 1 hour at 180C until risen and evenly browned.
Cool on wire rack.
Dust with icing sugar
Serve with raspberry coulis and cream.
Serve with raspberry coulis and cream.
This torte is MasterM's favourite
but he is celebrating New Year with the Lovely MissE
and so I said that I would post pictures for him to enjoy.
11 comments:
*drooling*
Happy New Year, by the way!
Yum! Yum!
I'd even send you my address to get some of that! It looks lovely...
Delicious! And thank you too for the tip about the new BBS S & S produtcion--hooray! ((HUGS))
Beautiful... i think i will try that this week.
happy new year Alice.
I can't decide if posting pictures is actually a treat for Master M, or is in fact a bit mean as he will feel torn between the lovely Miss E, and the lovely raspberry torte......
looks yummy to me, does it have any calories in it?
Raspberries are plentiful here at the moment so guess what I will be making this weekend.
Thank you for sharing.
Perhaps I could just manage one more sweet thing...
Be still, my heart!
Sounds delicious! Light and lovely:-)
N.
Looks scrumpdiddlyumptious to me. And what a coincidence, I even have some frozen raspberries ...
Hi, Alice,
I'm making this right now (printed the recipe but not the pictures back in January) and had to come back online to check the pictures, as the batter is much thicker than I imagined it would be. But it looks thick in your pictures, too, so maybe I'm on the right track! Hope to get back to blogging again soon - I've been distracted.
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