Cooking with Sophie: Raspberry & Amaretto Torta (Gluten-Free)

Quince & Cook’s Instagram has been our Sophie’s go-to place to share her wonderful recipes. She has shown us step by step how to make some super easy and tasty dishes and baked goods at home. From piping hot soup served with homemade bread, to snack-size puff pastry tarts.


I’m not sure about you, but a sweet treat always goes down well in our household. I gave this raspberry and amaretto torta recipe a bash a few weeks ago and I have to say it was quite the pleaser. 


I find baking a lot more daunting than cooking. A lot of cooking recipes leave space for a little creativity and ‘happy accidents’ which I am forever grateful for. However, for baking to be successful it relies on a little more precision. What I love about this recipe is that it’s pretty much foolproof and not that time consuming which is always a plus. 


Let’s crack on and take a look at what you’ll need to make your very own gluten-free raspberry and amaretto torta!

GF Raspberry & Amaretto Torta, Quince & Cook

Ingredients

400g Ground almonds 

Frozen raspberries (as many as you like, go wild!)

5 eggs

180g Caster sugar

250g Unsalted butter

100ml of Amaretto (or a little less if you  don’t want it to be too boozy...or if it’s only Tuesday!)

1 Heaped tsp of baking powder

2 tsp vanilla extract

Icing sugar for dusting

Method

Start by separating the egg yolks into a bowl, whisk and set aside for now. 


Have the oven ready at low heat then pop the butter and amaretto in and allow to heat gently. After a couple of minutes add in the ground almonds to the mixture and combine. Lastly, pop in the yolks, raspberries, baking powder and vanilla extract. Give it all a good stir and leave to simmer on the low heat. 


Take your egg whites from earlier and whisk thoroughly with the caster sugar. Once your mix has reached the texture whereby peaks can form, it’s ready. Now, gently fold into the almond mixture to combine and spread between two shallow greased and lined baking tins.


Pop the tins into the oven and bake for around 40 minutes at 170℃. 


Once they’re fully baked and smelling temptingly sweet and tasty. Take out of the oven and transfer to wire racks to cool before dusting with icing sugar. 


I chose to serve my slice with cream and fresh raspberries after heating ever so slightly. You could also try with a side of custard or even ice cream. All of the above sounds delicious to me!

Raspberry & Amaretto Torta Recipe

Join me for more recipes by following the Quince & Cook Instagram for more cooking stories to come.

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