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Name: Cinnamon Torte
Prep time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: Icing sugar; rind of 1 lemon grated; 4 oz Self-raising flour; 4 oz Caster sugar; 4 oz Butter or margarine; 1 ts Powdered cinnamon; 4 oz almonds Ground; 8 oz Raspberry jam

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INGREDIENTS

Icing sugar
rind of 1 lemon ; grated
4 oz Self-raising flour
4 oz Caster sugar
4 oz Butter or margarine
1 ts Powdered cinnamon
4 oz almonds ; Ground
8 oz Raspberry jam

Servings

INSTRUCTIONS

Sift the flour and cinnamon into a bowl or food processor, then put in the ground almonds, sugar, butter or margarine and grated lemon rind. Process, without the plunger (to let in more air and make the mixture light), or rub the fat into the other ingredients with your fingers. Either way, the result will be a soft dough. You can roll this out straight away, but its easier to handle if you wrap it in polythene and chill it for 30 minutes. Set the oven to 180 C/350 F/Gas Mark 4. On a lightly floured board, roll out two-thirds of the almond mixture, to fit a 20 cm/8 inch flan tin. Put the pastry into the tin and trim the edges. Spread the jam over the pastry, then roll out the remaining pastry, including the trimmings, and cut long strips to make a lattice across the top of the jam. Bake the torte for 30 minutes, or until the pastry is set and lightly browned. Serve hot or cold, with a snowy topping of sifted icing sugar. Source: Rose Elliots Vegetarian Christmas Typed for you by Karen Mintzias

NOTES

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Cinnamon Torte

Icing sugar 
   rind of 1 lemon grated
4 oz Self-raising flour 
4 oz Caster sugar 
4 oz Butter or margarine 
1 ts Powdered cinnamon 
4 oz almonds Ground
8 oz Raspberry jam

Sift the flour and cinnamon into a bowl or food processor, then put in the  ground almonds, sugar, butter or margarine and grated lemon rind. Process,  without the plunger (to let in more air and make the mixture light), or rub  the fat into the other ingredients with your fingers. Either way, the  result will be a soft dough. You can roll this out straight away, but its  easier to handle if you wrap it in polythene and chill it for 30 minutes.    Set the oven to 180 C/350 F/Gas Mark 4.  On a lightly floured board, roll  out two-thirds of the almond mixture, to fit a 20 cm/8 inch flan tin. Put  the pastry into the tin and trim the edges. Spread the jam over the pastry,  then roll out the remaining pastry, including the trimmings, and cut long  strips to make a lattice across the top of the jam. Bake the torte for 30  minutes, or until the pastry is set and lightly browned. Serve hot or cold,  with a snowy topping of sifted icing sugar.    Source: Rose Elliots Vegetarian Christmas Typed for you by Karen Mintzias

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Nutrition

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Serving Size: 1 Serving (152g)
Recipe Makes: 6

Calories: 760
Calories from Fat: 498 (66%)

Amt Per Serving		% DV

	Total Fat 55.3g	74 %
	Saturated Fat 16g	80 %
	Monounsaturated Fat 23.9g
	Polyunsanturated Fat 12.7g
Cholesterol 49.9mg		15 %
Sodium 265.2mg		9 %
Potassium 210mg		6 %
Total Carbohydrate 63.4g		19 %
	Dietary Fiber 3.6g	14 %
	Sugars, other 59.8g
Protein 6.5g		9 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 760

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