I started working on this cake in mid November, because I reasoned that a torte was something vaguely Christmas related I could post prior to December without being accused of premature Christmas decorating. As my personal luck would have it, my original copy was deleted (why do I insist on typing everything straight into Squarespace? A rough draft would save me so much heartbreak?) and we are now well into acceptable Christmas posting time, and here I am offering a vaguely Christmassy torte.
My thoughts on optimal Christmas recipe posting times aside, I think this torte is a winner both because the concept of a torte negates the angst of combining gluten free flours and hoping they will rise, and also because the fruit negates the need for excessive sweetening. Also, does it count towards your two fruit a day? I say yes. Practically a health food.
2 cups almond meal
1/2 cup tapioca flour
3 teaspoons ginger powder (fresh powder is da best)
1/2 teaspoon mixed spice
4 tablespoons maple syrup
1 teaspoon vanilla bean paste
Pinch of salt
1/2 cup almond milk
2 pears, peeled
1/2 cup blueberries
1. Preheat the oven to 180 degrees Celsius.
2. In a large bowl, combine the almond meal and tapioca flour and set aside.
3. Using your preferred method of melting things (I am a lazy sod, hey microwave) melt the butter. When it is completely melted, add the spices, maple syrup, vanilla bean paste and salt, and stir to combine.
4. Add the eggs and the almond milk to the flour mixture, followed by the butter mixture (ensuring it is not boiling/has scrambled egg potential) and stir thoroughly to combine.
5. Pour the mixture into a greased, lined, springform tin, and place the pieces of pear into the mixture. Follow this by scattering the bluberries, ensuring they are a little bit pressed into the cake.
6. Put the cake in the oven for 30+ minutes, or until it is firm when you stick a skewer in it. Allow it to cool a little before running a knife around the edges, removing from the tin and serving.