When 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”
We finally arrived back in Turkey at the weekend after what seemed a mammoth journey. As our less-than-favourite airline, Thomas Cook, once again cancelled our flight back from the UK, we decided to go off-piste and treat ourselves to a few days in France on the way back. This may sound simple, but it involves a convoluted route back here, as the French don’t come to Turkey for their holidays – they have other places to go (no doubt all with better wine), so the only flights are with the big carriers into Istanbul. And that’s very expensive indeed, plus it is a place I don’t feel comfortable hanging around in at the moment. 
Yesterday was the final, chaotic, day of the 9-day Şeker Bayramı holiday. Over the last week, Kaş has been practically under siege.
aviewfrommykitchen.com 