Raspberry, Ginger and Cinnamon Torte with Raspberry Sauce
Ingredients:
150g soft margarine
150g caster sugar
200g flaked almonds (grind 150g of them)
150g self-raising flour
1 tsp ground cinnamon
1 egg
225g fresh raspberries
1 piece stem ginger, chopped

For the sauce:
225g raspberries
1 tsp lemon juice
1 tbsp icing sugar
icing sugar and ground cinnamon sifted together to serve


Directions:
1. Preheat the oven to 180C/350F/gas mark 4. Beat together the margarine, caster sugar, ground almonds, flour, cinnamon and egg.
2. Grease and line the base of a 23cm/9in loose-based cake tin. Spread half the creamed mixture into the tin and level.
3. Top with the raspberries and stem ginger, then dot with the remaining mixture and sprinkle with flaked almonds. Place on a baking sheet and cook for 45 minutes. Leave in the tin to cool for 1 hour, then transfer to a plate.
4. For the sauce, purée the raspberries, lemon juice and sugar, then sieve to remove pips. Dust the torte with the cinnamon icing sugar and serve sliced with the sauce.

Prep Time: 95
Cook Time: 45
Serves: 4
Calories: 928
Carbs:
Fat: 61
Protein:

Source: Tesco

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