Gluten-free berry almond torte

IMG_3192When is a cake a cake and when is it a torte? Sachertorte is the one that everyone knows, and it turns out that ‘torte’ is simply a German word for ‘cake’, though Sachertorte originated in Vienna of course.

It seems that if a cake contains luxury ingredients, such as ground nuts and fresh fruit, rather than just flour, butter, eggs and sugar, then it may well be a torte. Tortes also tend to be more dense in texture and less tall than their cakey cousins, so I’ve decided today’s offering qualifies on all counts. It contains ground almonds and fresh fruit, it has a deliciously fudgy texture, redolent of marzipan, it is under-tall and it looks pretty posh, even though it is extremely simple to make. Continue reading “Gluten-free berry almond torte”

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Apricot frangipane tart

IMG_1815.jpgI’ve just spent a week in England, moving our furniture into storage, as the sale of our house completed on Friday. The weather in the UK was absolutely glorious –  miles better than here, where I was welcomed back by one of the very chilly winds that are a speciality of this area – one that had come down straight over the Russian Steppes, then the freezing cold Black Sea, with a quick pass over the snowy mountains that form the entire Turkish interior between here and the north coast. By the time it reaches us, it would freeze the Sahara. Continue reading “Apricot frangipane tart”