Raspberry Lattice Pastry Torte
1 hr 35 min.
ready in 2 h. 35 min.
- 1 ¾ cups all-purpose flour
- ¼ teaspoon salt
- ½ teaspoon Baking powder
- 1 tablespoon cocoa powder
- ¾ cup unsalted butter (diced)
- 1 cup Almond flour
- ½ cup ground Hazelnuts
- ⅔ cup sugar
- 1 unwaxed lemon (finely grated zest)
- 1 teaspoon ground cinnamon
- 1 pinch ground cloves
- 2 large egg yolks
- ½ cup Raspberry jam
- To decorate
- powdered sugar
Heat the oven to 180°C (160° fan) 350°F gas 4. Grease a 23-24cm|9-9 1/2" springform tart tin.
Sift the flour, salt, baking powder and cocoa into a mixing bowl. Rub in the butter until the mixture resembles breadcrumbs.
Stir in the remaining ingredients, except for the jam and work with your fingers to a smooth dough. Roll the dough into a ball, then wrap in cling film and chill for 1 hour.
Cut off 1/3 of the dough and set aside.
Press the remaining dough into the base and sides of the tin. Spread the jam over the base.
Roll out the remaining dough between two sheets of non-stick baking paper into a round, about 30cm|12 "diameter. Cut the dough into 2.5cm|1" strips.
Lay half the strips, evenly across the top, then lay the remaining strips across the first strips. If the dough tears, just press it back together. Trim the edges of the strips to fit the tin.
Bake for 30-35 minutes until cooked and golden. Cool completely in the tin before removing.
Sift a little icing sugar over the top.