This week I didn't manage to fit any baking in, so instead I finally got around to posting a recipe & photo from a few summers ago. It was amazingly delicious, and T just saw the photo and said "oh yeah, that was good, you should make it again" - so maybe I'll just have to, now that I have the recipe easily accessible.
MacroTreat Friday: Raspberry Almond Torte
This cake is a macrobiotic-ified, vegan, & gluten free (optional) version of a classic recipe in my house. I have always loved the combination of raspberries & almonds, and this cake was the one I requested for my birthday most often. This version is much lighter on the sweetness, using the raspberry jam for most of the sweet taste. The crust is a bit less thick than the original version, but it is still super tasty. I made this with an oat flour/brown rice flour crust, and also with a spelt flour crust - both versions are delicious. This is wonderful as a treat, or as a treat breakfast :)
- 4 Tbsp maple syrup or brown rice syrup should work too
- 150 g oil ( like most of my crust recipes, I did a mixture or olive oil and grapeseed oil. Sunflower oil would work well here too - feel free to sub in 50 - 100 g applesauce for some of the oil)
- zest of 1 whole lemon
- optional: tiny squeeze of lemon juice
- pinch of salt
- knife tip of ground cloves - I'd guess around 1/4 tsp
- optional 1 tsp baking powder (I used it once with, once without, and both worked just fine).
- 230 g flour (I'd recommend spelt flour here, or for a gluten free version use a mix of oat flour & brown rice flour - the crust will still work, it'll just be a bit more crumbly. I'd bet you could do it with only oat flour as well)
- 200 g grated or ground almonds (not super fine almond flour, keep a bit of a texture - you can try doing this in a blender, but I have a hand nut grinder I use for this).
- 250 g fruit only raspberry jam
- small bit of soymilk or oil for brushing on top
- Set oven to 350F
- Mix maple syrup & oil together, and then add all the remaining ingredients (except for jam) together to form a ball (knead with your hands). If dough is too dry, add a tiny bit of water, and if it's too wet, add a bit more flour.
- Chill dough in freezer for about a 1/2 hour.
- Remove dough from freezer, and set aside 1/3 of it for the lattice topping.
- Lightly oil the bottom of a tart pan (mine was a tart pan with a removable bottom, but my family usually uses a spring form pan). You can place a piece of parchment paper cut out into a circular shape on top of the oiled bottom if you wish, as well.
- Press remaining 2/3 of the dough into the bottom of the tart pan. (alternatively you could also roll out the dough between parchment and drape into the bottom of the pan)
- Spread raspberry jam on top of the dough in the pan.
- Roll out the rest of the dough to 2 mm thickness. Cut into strips, and lay them, crisscrossing your way across the top of your torte.
- Lightly brush the lattice with a bit of soymilk or oil (or both mixed together).
- Bake at 350F for 30-35 mins. Watch to make sure top doesn't burn. You can always lower the heat in that case, or cover in foil if necessary.
- Let cool & serve.
Enjoy, my sweet friends. <3 <3 <3