Hermes Sweeteners LTD, www.hermesetas.com
Raspberry Torte
Ingredients
Serves 10
175g/6oz ground almonds
175g/6oz low fat spread
10 tbsp Hermesetas Granulated
175g/6oz self-raising flour
1 tsp ground nutmeg
1 egg plus 1 egg yolk
400g/14oz fresh raspberries
| kJ | kcal | Carbohydrates | Fat | |
| Recipe | 10'780 | 2'580 | 160.0 g | 180.0 g |
| Portion | 1'078 | 258 | 16.0 g | 18.0 g |
Preparation
Preheat oven to 180ºC (350ºF) Gas Mark 4. Line the base of a 23cm/9in spring clip tin with greaseproof paper and grease the sides.
Put the almonds, low fat spread, 9 tbsp of the Hermesetas Granulated, sifted flour and nutmeg, egg and egg yolk into a processor and blend well together.
Spread half the mixture over the base of the tin – the easiest way to do this is with two forks then cover completely with the raspberries. Sprinkle over the reserved Hermesetas Granulated then dot the remaining mixture over the fruit as best you can but do not worry if some of the raspberries show through.
Bake the torte for about 45 minutes covering with foil if it starts to over brown.
Cool in the tin slightly then loosen from the sides and slide onto a serving plate. Sprinkle with extra Hermesetas Granulated and serve hot or cold for dessert or tea, with optional crème fraiche.
