Cinnamon Raspberry Torte Food

CINNAMON RASPBERRY TORTE

Steps:

• Preheat oven to 350 degrees F.
• In a mixing bowl place the margarine, ground almonds, flour, cinnamon and egg.
• Mix until everything is mixed well.
• Spread half of this mixture in a greased and base lined with parchment paper 8 inch spring-form baking tin.
• Use a fork and flatten slightly.
• Top this with the raspberries, and then top that with dots of the remaining torte mixture, try to cover most of the fruit.
• Stand the tin on a baking sheet and bake for about 45 minutes; cover it with foil if the top is getting too brown.
• Remove from the oven when the torte feels just firm and slightly springy.
• Leave in the tin to cool for approx one hour.
• Make the sauce in the meantime, puree the raspberries in a food processor or blender with the lemon juice and the sugar, and then push through a sieve to remove the pips, taste the sauce and add more sugar if you find it too tart.
• Remove the cooled torte from the tin, dust with the sugar/cinnamon.
• Serve a slice of the torte slightly warm with some of the raspberry sauce and the cream/yogurt mix.

STRAWBERRY & CINNAMON TORTE

Steps:

• Preheat the oven to 180C/gas4/ fan 160C. Line the base of a loose-bottomed 23cm cake tin with greaseproof paper and butter the sides.
• Mix almonds, butter, sugar, flour, cinnamon, egg and egg yolk in a food processor just until the ingredients are evenly combined.
• Spread half the mixture over the base of the tin in a smooth layer with no gaps - easiest to do this with two forks. Lay the sliced strawberries on top. Add the remaining cake mixture and spread it as best you can, but don't worry if a few strawberries peep through.
• Bake for 1 hour (it may need an extra 5 minutes), but check after 40 minutes - if it is getting too brown, cover loosely with foil. The torte should be slightly risen and dark golden brown when cooked.
• Cool in the tin slightly, then loosen the edges with a knife and remove from the tin. Slide the torte onto a plate and sprinkle with a dusting of icing sugar. Serve warm or cold, in wedges with dollops of cream and Greek yogurt.

RASPBERRY LINZER TART

Steps:

• For crust:
• Using electric mixer, beat sugar, butter and egg in medium bowl until creamy. Add flour, almonds, cinnamon, baking powder and salt; beat just until well blended. Measure 3/4 cup of dough; flatten into disk. Wrap in plastic; chill. Using floured fingertips, press remaining dough over bottom and up sides of 9-inch-diameter tart pan with removable bottom. Pierce dough in several places with fork. Chill at least 1 hour. (Can be made 1 day ahead. Keep chilled.)
• Preheat oven to 375°F. Bake crust until light golden, piercing with toothpick if crust bubbles, about 15 minutes. Transfer to rack and cool. Maintain oven temperature.
• Roll out chilled dough disk on generously floured surface to 1/8-inch thickness. Cut dough into stars, using 2-inch and 3-inch star cookie cutters. Transfer cookies to baking sheet. Bake until cookies are light golden, about 6 minutes. Transfer cookies to racks and cool. Maintain oven temperature.
• For Filling:
• Melt chocolate chips in top of double boiler set over simmering water, stirring until smooth. Cool 5 minutes. Spread chocolate over bottom of crust. Arrange berries over chocolate, spacing evenly. Stir jam in heavy small saucepan over low heat until melted and smooth. Spoon jam over raspberries.
• Bake tart until crust is golden brown, about 35 minutes (filling will still appear slightly liquid but will set up as tart cools.) Transfer tart to rack and cool. Arrange stars atop tart, overlapping points. Dust with powdered sugar. Serve with whipped cream.

ALMOND AND RASPBERRY TORTE

Steps:

• Butter the cake pan, line the base with waxed or parchment paper, and then butter and flour it. Wash the raspberries, dry them on paper towels, and then snip off the blossom ends and stems. Sift together the flour, baking powder and salt. Heat the oven to 350 degrees. Cream the butter until smooth in an electric mixer. Add the sugar and continue to beat until soft and light, 2 to 3 minutes. Beat in the egg until well mixed, about 1 minute. Stir in the ground almonds by hand, followed by the flour mixture. Expect the batter to be quite stiff. Spread half the batter in the cake pan. Sprinkle the fruit on top and dot with the remaining batter so the fruit is almost covered. Bake until the torte starts to shrink from the sides of the pan and the top is firm when lightly pressed with a fingertip, 45 to 55 minutes. The top will be rustic looking, like a crumble. Let the torte cool for 10 to 15 minutes in the pan, then loosen the sides and slide the torte onto a rack to cool completely. Sprinkle it with confectioners' sugar and serve it warm or at room temperature.

LINZER TORTE

Steps:

• Using a food processor, pulse almond flour (or almonds) and whole hazelnuts until finely ground.
• Add all-purpose flour, sugar, spices, salt, and baking powder and pulse until combined.
• In small increments, add butter pieces, pulsing until small pea size clumps form.
• Pulse in egg yolks and vanilla and process until just combined.
• Once all ingredients have been incorporated, dough should form a ball and no longer stick to the sides of the bowl.
• Separate dough into two balls, one 1/3 of the dough and the other 2/3 of the dough.
• Roll the small dough ball into small disk in between 2 sheets of parchment paper. Refridgerate for 1 hour.
• Press the large dough ball evenly into a buttered 9inch tart or springform pan.
• Pour raspberry preserves over the dough and refrigerate while prepping the topping.
• Preheat oven to 350 degrees.
• On a lightly floured surface, roll out small dough disk into a 1 inch thick round.
• Using a pastry wheel or pizza cutter, cut the pastry into 1 inch strips.
• Remove pan from refrigerator. Using an offset spatula, gently transfer the strips to the tart pan. Lay half the strips, evenly spaced, across the torte and then turn the pan a quarter turn and lay the remaining strips across the first strips. If strips break, simply press back together.
• Trim the edges of the strips to fit the tart pan.
• Bake the torte for 30-35 minutes at 350 degrees or until the pastry is golden brown.
• Right before serving, sprinkle with powdered sugar.

RASPBERRY SQUARES II

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Let butter soften, then mix all ingredients together except raspberry jam.
• Reserve 1 1/2 cups of mixture.
• Press pastry mixture into 8-inch square pan then place raspberry jam over it making sure there is 1/2 inch border on all sides.
• Sprinkle reserved mixture of top.
• Bake for 40-50 minutes or until light brown. Let cool on wire rack before cutting into bars.

RASPBERRY CHOCOLATE TORTE

Steps:

• Prepare and bake the cake according to package directions, using two 9-in. round baking pans. Cool for 10 minutes before removing from pans to wire racks to cool completely.
• In a large mixing bowl, beat cream cheese, sugar and vanilla until smooth; stir in chopped pecans. Fold in whipped cream. Split each cake into two horizontal layers. Place one bottom layer on a serving plate; top with a fourth of the cream cheese mixture.
• Arrange 1 cup raspberries over filling; repeat layers three times. Garnish with pecan halves. Refrigerate until serving.