recipes
Almond and hazelnut torte with figs
Serves: 12
Ingredients
For the pastry
- 200g plain flour
- 100g butter (President)
- 60g icing sugar (Lamb Brand)
- Zest of 1/2 lemon
- 100g butter, softened
- 100g caster sugar (Lamb Brand)
- 80g ground hazelnuts
- 80g ground almonds (Lamb Brand)
- 2 eggs
- 80g plain flour (Lamb Brand)
- 1 tsp vanilla extract
- Zest ½ lemon
- ½ tsp cinnamon
- 2 tbsp Frangelico, Amaretto liqueur
- 16 whole dried figs, stalk at top removed
Method
Use the rubbing in method to prepare the pastry and use to line a 22cm loose bottomed flan tin. Next, lay over the figs decoratively over the pastry. To make the frangipane, mix together the butter and sugar till light, then mix in the eggs, vanilla and liqueur. Finally fold the ground nuts, flour , lemon zest and cinnamon. Spoon the mixture into the prepared pastry case and even out, being careful not to completely cover the figs. Bake in the oven at 170`c for about 30-40 minutes. You may need to cover the torte with foil half way through cooking to stop it from browning.
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