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Italian Almond Torte




Source of Recipe


Western Star E-meals Issue 119


List of Ingredients




1 Cup Plain Flour
60g Western Star Butter
¼ Cup Castor Sugar
3 Tbsp Iced Water
1/3 Cup Blanched Almonds
¼ Cup Castor Sugar
100g Marzipan
100g Western Star Butter
2 Eggs, lightly beaten
¼ Tsp Almond Extract
2 Tsp Orange Rind
2/3 Cup Plain Flour
½ Tsp Baking Powder
½ Cup Apricot Jam, warmed
1 Egg, lightly beaten
¼ Cup Flaked Almonds





Recipe



Preheat the oven to 180C. Grease a 20cm spring form tin.

In a large bowl, rub the butter and flour together using your fingertips until it resembles breadcrumbs. Stir in the sugar and add almost all of the water, mixing until it forms a firm dough. Place on a floured surface and roll pastry to fit the prepared tin. Trim the pastry 1cm from the top of the tin.

In the tin with baking paper, fill with rice and bake for 10 minutes, remove the rice and paper and bake for another 10 minutes. Allow to cool.

Place the almonds and sugar into a food processor and blitz until coarsely ground. Now using electric beaters, beat the marzipan, butter and ground almond mixture in a small bowl for 5 minutes or until light and creamy. Add the eggs gradually, and then the almond extract and orange rind until well combined.

Now fold in the sifted flour and baking powder. Spread the jam over the pastry base and spoon the filling over. Brush with the remaining egg and sprinkle with almonds.

Bake for 20 minutes or until golden brown. Leave to cool completely and then serve.