The beauty about a Bakewell tart filling is that it is very easily made to be gluten free. This 'torte' is simply the filling of the tart, and is so scrumptious. Because ground almonds release their oils slowly once baked, this torte keeps for a good 4 days.
Ingredients (serves 8)
- 170g salted butter, at room temperature
- 170g caster sugar
- 3 medium eggs
- 1/2 - 1 teaspoon almond extract
- 170g ground almonds
- 1 tbsp cornflour
- About 10 glacé cherries
For the syrup and glaze
- 50g caster sugar
- 50ml water
- 50ml amaretto liqueur (optional but so worth it)
- 2 tbsp seedless raspberry jam
- Nibbed sugar (or crushed sugar cubes)
20cm round, loose bottomed cake tin, greased and lined
Preheat the oven to 180C/160C fan. Beat the butter and sugar together in an electric mixer with paddle attachment, or in a mixing bowl with a handheld electric whisk. When the sugar has more or less dissolved into the butter add the eggs and the almond extract and beat until mixed. Toss in the ground almonds and cornflour and beat until a smooth batter forms. Pour into the prepared tin, then dot the cherries into the mixture. Bake in the preheated oven for 40-45 minutes, or until the torte is a deep golden brown on top and a skewer inserted into the centre comes out reasonably clean. Allow to cool in the tin until cold.
Whilst the torte bakes make the syrup: boil together the sugar and water for a few minutes, then remove from the heat and add the amaretto if using. Once the cake comes out of the oven, give it a good painting in the syrup and allow to cool. Once cool, remove the cake from the tin. Beat the jam to slacken, then spread over the top of the cake, and sprinkle over the nibbed sugar.