I first made this torte while I was in France last month. It comes from Erin Scott’s book, Yummy Supper, based on her very popular blog of the same name. It can be hard to find fancy ingredients where were are and I don’t tend to have much enthusiasm for anything particularly complicated when I’m on holiday so, when I felt like making dessert for my family one night, this was the obvious choice.
I spent a lot of the holiday cooking from it – a pork and rosemary ragu that we gobbled up one night and which I’m planning to make again and again. I made little beef and pistachio meatballs, slightly adapted from Erin’s kebabs, which we had one Sunday night, and then for lunch again the next day, with a salad and Erin’s bright lemon tzatziki.
In the introduction to the book, Erin describes her food as “simple goodness”. This really resonates with me and, more and more, is the only way that I want to cook and eat. The recipes are fresh and real. Like Kimberley’s book, everything is gluten free but not in a way that you would really notice. And, as you would expect if you know Erin’s blog, the book is filled with gorgeous, vibrant photographs.
When I made this torte over the summer, I topped it with a selection of fresh berries from the market. My mother liked it so much that the week after I went back to New York, she texted me to ask for the recipe so she could make it for a group of friends who were coming for lunch.
This is a slightly more autumnal version. The batter is infused with a touch of warming ginger and a layer of thinly-sliced figs is put on top pre-baking. The fig caramelises and becomes sweet and sticky, melting into the almond batter. A scattering of flaked almonds on top gives a little crunch (side note, you might have been able to tell that I’ve become somewhat obsessed with flaked almonds of late).
It’s a brilliant recipe from a brilliant book, congratulations Erin!
Some other bloggers have also been posting recipes from Erin’s book recently:
baked eggs on a bed of cherry tomatoes // sunshine soup // bali garden stew // grilled wild salmon, fennel and corn // millet crepes // honeydew granita // peach lassi with rose water and pistachios // creme fraiche caramel sauce
I made a couple of very small tweaks to Erin's recipe; namely swapping in ground ginger for the almond extract in the original but I think it would be equally nice either way. I have also doubled the recipe without issue, topping it was fresh berries and serving with ice cream.
- 75g (5 tablespoons) unsalted butter, browned in a pan over a medium heat and cooled
- 150g (1 1/2 cups) ground almonds
- 80ml (1/3 cup) honey
- 1 egg yolk
- 1/2 teaspoon vanilla bean paste (or vanilla extract)
- 1 teaspoon ground ginger
- A pinch of salt
- 2 figs, thinly sliced
- Flaked almonds, to sprinkle on top
- Thoroughly butter a 13" x 4" cake tin with a removable bottom (you can also use a 7" round tin if easier) and set aside. In a bowl, mix together the browned butter, almonds, honey, egg yolk, vanilla, ginger and salt until you have a thick batter.
- Spoon the batter into the cake tin and flatten to the edges with your fingers. Press the thinly sliced figs into the top and scatter with flaked almonds. Put the torte in the freezer for half an hour or so, until firm.
- Preheat the oven to 150C/300F and bake the torte for about 25 - 30 minutes until golden brown and firm to the touch. Allow to the cool in the tin before serving with creme fraiche.
Slightly adapted from Yummy Supper by Erin Scott
PS if you’d like to win a copy, head over to Kate’s blog where she’s giving one away!
I received a review copy of Yummy Supper: 100 Fresh, Luscious and Honest Recipes from a Gluten-Free Omnivore by Erin Scott from the lovely people at Rodale Press. Opinions are all my own.