Tarts

Raspberry and cinnamon torte

This cinnamon scented torte is particularly good served warm, with a mixture of lightly whipped and thick creamy Greek yogurt.

150g soft margarine
150g caster sugar
150g ground almonds
150g self-raising flour
1 tsp ground cinnnmon
1 egg
225g raspbeiries

Raspberry Sauce:
225g raspberries
1 tbsp icing sugar
1 tsp lemon juice

To Serve:
icing sugar and ground cinnamon for dusting
whipped cream and greek yogurt

Place the margarine, caster sugar, ground almonds, flour, cinnamon and egg in a bowl. Beat thoroughly to mix. Spread half of the mixture in a greased and lined 22cm/8inch spring-release cake tin and flatten slightly, using a fork. Sprinkle the raspberries over the mixture and dot the remaining torte mixture on top so that it almost covers the fruit.

Stand the tin on a baking sheet and bake in a preheated oven at 180C for about 45 minutes, covering lightly with foil if the top is becoming too brown. When cooked the torte will feel just firm and slightly springy. Leave in the tin to cool for about 1 hour.

Meanwhile prepare the raspberry sauce. Puree the raspberries in a food processor or blender with the icing sugar and lemon juice, then seive to remove the pips.

Turn out the cooled torte and dust with icing sugar sifted with cinnamon.

Serve warm accompanied by the raspberry sauce and cream mixed with yogurt.

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