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Cinnamon Torte

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      Title: CINNAMON TORTE
 Categories: Desserts, Vegetarian, Vegetables
      Yield: 6 Servings
 
      4 oz Self-raising flour
      1 ts Powdered cinnamon
      4 oz Ground almonds
      4 oz Caster sugar
      4 oz Butter or margarine
      1    Lemon; (grated rind only)
      8 oz Raspberry jam
           Icing sugar
 
  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
 
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