As the wonder woman who taught me to cook, I think it's time my mum got a mention. This torte is my favourite comfort food, dinner party dessert, bring & share pud... it's pretty perfect for everything really.
What I love about this torte is the way it reflects the seasons, in summer mum fills it with raspberries for a sharp contrast to the sweet almond cake and in autumn we go out blackberry picking for something sweeter. I've seen similar recipes in Mary Berry's Cookbook and The Master Chef 1991 Cookbook (Daphne Nelson's dessert) so I'm not sure who got there first, but to me it doesn't matter - it's my most requested dessert and my thanks goes out to whomever had the idea first... but my greatest thanks goes to my mum for cooking this for me after many a busy week at work.
Mum's method's pretty simple really:
Beat together 150g each of the following:
- Margerine/Spread
- Caster Sugar
- Self Raising Flour
- Ground Almonds
With 1tsp ground cinnamon (and a couple of drops of almond extract if you want a more obvious almond flavour - more akin to a bakewell)
Spread half onto a lined spring release 22cm circular cake tin, cover with fresh/thawed berries (about 200 - 250g unfrozen) and then 'dot' the remaining mixture over the top and scatter with flaked almonds.
Cook for about 45mins at 180 degrees C until the top is golden and a skewer comes out with only slightly moist crumbs - you may need to leave it a little longer or cover the top with foil (if it browns too quickly) depending on your oven so keep checking.
Leave to firm up until cooled (warm not hot) and then remove from the tin and dust with icing sugar before serving with yoghurt creme fraiche or cream... and mum says it's great with a fruit coulis at a posher 'do'.
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