Actually this little cake coincided with a conservation I had with young Martin about his ambition. Thinking about the word ‘torte’ comes close to ‘torch’ meaning ‘light, hope’. Yes I gave him sort of an encouragement to pursue with his dreams.  Believe me, he’s got the voice. Go for it Marty, you can do it…’dream your dreams come true’, ya mate!

Ingredients( ALMOND CAKE)

• 375g butter
• 10 egg yolks
• 250 brown sugar
• 100g plain flour
• 400g ground hazelnuts ( I use almond meal ) mix with plain flour

Topping

500g raspberry jam (bottled)

100ml water

some almond roasted nuts

Method

1. Mix raspberry jam with water and stir it over low heat to dilute jam. If original jam in the bottle is rather watery, tone down the amount of water used. Keep aside to cool.
2. Beat butter and sugar till light. Add in the yolks gradually and fold in the mixture to combine..
3. Line a 8 inch square tin with grease proof water. Pour batter into the tin and bake in a preheated 180’C oven for 30 minutes.
4. Pour  in no.1, bake for another 5 minutes or till jam sets.
5. Cool it completely before chilling. Slice chilled cake into pieces. Garnish with roasted almond nuts. Voila!