Ingredients for a torte with 21 cm diameter:

150 g cold butter

150 g flour

150 g icing sugar

100 g ground almonds

1 egg yolk

Zest of 1/2 a lemon

A pinch of cinnamon powder

A pinch of ground cloves

A pinch of salt

250 g raspberry jam

1.)    Knead all the ingredients except for the jam together rapidly into a smooth dough. Wrap in film and chill for 1 hour.

2.)    For the pastry lid, roll out 1/3 of the dough at first to about 3 mm thin, then cut into strips of approx. 1 cm.

3.)    Preheat oven to 180°C. Knead together the remaining dough and roll out until it is approx. 5 mm thick. Place it into a greased pastry tin that has been dusted with flour. Spread the raspberry jam evenly over the pastry base. Arrange the pastry strips in a lattice on the jam. Press the pastry strips and base together all around the edge. Bake the torte in the oven for around 40 minutes. Then leave to cool and sprinkle with icing sugar if desired.

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