Ingredients
4 oz self-raising flour
1 tsp powdered cinnamon
4 oz ground almonds
4 oz caster sugar
4 oz butter or margarine
1 lemon, (grated rind only)
8 oz raspberry jam
1 icing sugar
Directions
Sift the flour and cinnamon into a bowl or food processor, then put
in the ground almonds, sugar, butter or margarine and grated lemon
rind. Process, without the plunger (to let in more air and make the
mixture light), or rub the fat into the other ingredients with your
fingers. Either way, the result will be a soft dough. You can roll
this out straight away, but it's easier to handle if you wrap it in
polythene and chill it for 30 minutes.
Set the oven to 180 C/350 F/Gas Mark 4. On a lightly floured board,
roll out two-thirds of the almond mixture, to fit a 20 cm/8 inch flan
tin. Put the pastry into the tin and trim the edges. Spread the jam
over the pastry, then roll out the remaining pastry, including the
trimmings, and cut long strips to make a lattice across the top of
the jam. Bake the torte for 30 minutes, or until the pastry is set
and lightly browned. Serve hot or cold, with a snowy topping of
sifted icing sugar.
Source: Rose Elliot's Vegetarian Christmas Typed for you by Karen
Mintzias
Servings: 6 servings
Cinnamon Torte Recipe brought to you by Recipe Ideas
Categories: Dessert
The History of Recipes
Academics have found proof that recipes existed far back into antiquity, at least as far into history as early Egypt, and maybe even further. Interesting though that is, generally, these early recipes were just simple hieroglyphic or cunieform recipes for preparing meals.
Interestingly, the oldest recipe in existence, according to experts is a collection of tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `wonderful`. Much later, in Roman times a roman called Apicius wrote a few documents describing recipes enjoyed by wealthy Romans. In his works, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvres, main meal and desserts, something we still use today. Aspicius also recounts how the early Romans used many aromatic flavors, including a few that will be familiar to modern chefs for example bay, mint and asafoetida. Continuing our culinary historical journey, we find a couple of interesting books from the 1300s - a cookery book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are somewhat misleading tho`, these books are unconnected to the indian curry that is familiar to us all today, but instead descriptions of the types of meals prepared for the upper classes of those days. Later on, in the 15th century, people returning from the crusades brought back many foods, spices and herbs from Arab cooking, including spices such as coriander, parsley, and basil. These new foods and tastes caused an eruption in recipe books, most of which are kept safe in academic collections. Over the succeeding few hundred years, the powerful and wealthy competed with each other to serve up the best banquets, and as a consequence, chefs and their recipes were at a premium. However, it wasn`t until the 19th century that cookery and recipe books became popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated their lives to collecting, trying out, and publishing recipes of the day. When we get to the twentieth century, cook books were in high demand, due to more people being able to read, leisure time and having more disposable income. The TV revolution gave us cooking programs and the spin-off recipe books. Which pretty much brings us to the present day and the internet revolution, permitting everybody to search through thousands of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Cinnamon Torte recipe.
