Basic gluten-free torte

I think I am about to begin a quest for the best gluten-free torte, inspired by The Great British Bake Off. For unknown reasons DSTV is showing series 3 and the masterclass of series 5 at the same time… oh well one can never have too much of Paul Hollywood! Series 3 episode 5 had a challenge on tortes and I thought aha! My interest was peaked by the med student James Morton who made a gluten-free chocolate and passion fruit torte. Trying to find this recipe was a slightly arduous task, and I ended up buying Morton’s book “How Baking Works”on google books as this was the only way to get my hands on it ( but I did not buy his first book “Brilliant Bread” for obvious reasons). This is actually a great book as he explains in detail what to do and why. Before I even got to the chocolate and passion fruit there was a basic gluten-free torte recipe which seemed to be a good place to start. Hence begins the quest for the gluten-free torte!

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Ingredients

  • 3 medium eggs
  • 140 grams castor sugar
  • 180 grams ground almonds (or any ground nuts of your choice)
  • Pinch of salt
  • Flaked nuts
  • 250 ml cream and mixed berrries for decorating

Directions

Line the bottom of a 23 cm spring form cake tin with baking paper. Grease the sides heavily with butter.

(Greasing and lining is important as tortes can easily stick).

Separate the eggs.

Whisk the eggs whites until stiff. Then add two tablespoons of sugar and whisk for another few minutes until glossy and smooth.

Whisk the egg yolks and the remaining sugar until at least doubled in size and significanly lighter in colour (add the sugar gradually and not all at once).

Add the almonds and salt to the egg yolks and fold together slowly. Make sure the mixture is combined completely.

Add about a third of the whites to the yolk mixture and mix to combine. Then add the rest and fold them in very gently with a metal spoon. Transfer to your lined tin and scatter with flaked or whole nuts.

Preheat overn to 170 degrees and bake for 20-25 minutes. Bake until a light golden brown and a skewer comes out clean.

I added whipped cream, some mixed berries and grated white chocolate just to give some oomph. The edges take on a rather delicious almost meringue texture, and I must say despite the lack of my essential dark chocolate I would definitely make this again. It looks extremely pretty and reminds me of a British Summer – anyone for Pimms?

And for the record what exactly is a torte? There are various definitions all roughly covering the same points – a rich cake, especially one containing little or no flour, usually made with eggs and ground nuts or bread crumbs. It is not automatically gluten-free, so never presume in a restaurant, and always ask!

 

 

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