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● Cranberry Torte
2⁄3 cup butter, plus extra for brushing
3⁄4 cup confectioners' sugar
2 cups flour, sifted
2 teaspoons baking powder
1 teaspoon vanilla
2 eggs, beaten, divided
1 teaspoon cinnamon
1⁄8 teaspoon cloves
zest of 1 lemon, grated
101⁄2 ounces cranberry marmalade
toasted almonds for garnish
In a large bowl, combine the butter and sugar. Add the flour, baking powder, vanilla, 1 egg, cinnamon, cloves and lemon zest. Mix until well combined and a dough begins to form. Knead until soft, smooth and elastic, then wrap the dough in plastic and transfer to the refrigerator for 30 minutes. Preheat the oven to 375º. Remove the dough from the refrigerator and roll out 3⁄4 of the dough to 1⁄2-inch thickness. Lightly brush a pie plate with butter and line it with the dough, then cover the dough with the cranberry marmalade. Roll out the remaining dough to 1⁄2-inch thickness then cut it into strips. Arrange the strips over the marmalade to form a grid. Brush the dough with the remaining egg. Garnish the crust with the almonds and transfer to the oven to bake for 40 to 45 minutes, or until golden brown. ● Serves 8
Wine
Suggestion, Dry aromatic white: Domaine Leccia - Muscat