Adelaide Hills chef and cooking tutor Rilka Warbanoff says this dessert reminds her of her first trip to Europe with her Bulgarian parents.
Warbanoff’s Eastern European heritage has had a strong influence on her passion for food and her culinary career, which has included a regular slot on ABC radio’s Foodie Tuesday in Melbourne. She returned home to South Australia last year and in November launched Rilka’s Cooking School at Hahndorf.
“So many people are intimidated by cooking and feel they need a huge kitchen, fancy utensils and machines to make even the basics,” she says. “I help take the fear out so they can enjoy making the simple things in life, like creamy mash potatoes and roasts with a few spices thrown in.”
This sweet tort recipe is from her cookbook Rilka’s Feasts (ABC Books), in which she shares stories and recipes from her life’s journey, including dishes inspired by her family heritage.
Almond and Raspberry Torte
125g plain flour, plus extra for dusting
1½ teaspoons baking powder
½ teaspoon salt
150g unsalted butter, softened, plus extra for greasing
150g (2/3 cup) caster sugar
150g (1½ cups) ground almonds
icing sugar, sifted, for dusting
Preheat the oven to 170C. Butter a 20cm springform cake tin, line the base with baking paper, lightly grease and dust with flour.
Sift the flour, baking powder and salt into a bowl.
Cream the butter and sugar in a large bowl until pale and fluffy. Beat in the egg, then fold in the ground almonds and the flour mixture. You will end up with a stiff batter.
Spread half the batter into the tin, sprinkle the raspberries over the top and dot the remaining batter over the fruit until most of it is covered.
Bake for around 50 minutes or until a skewer inserted in the centre comes out clean and the edge of the torte shrinks away from the side of the tin.
Cool in the tin for 15 minutes. Loosen the torte from the tin by sliding a knife around the edge, then slide onto a wire rack and allow to cool completely.
Sprinkle with icing sugar to serve. Do not put it into the fridge or the pastry will become hard and lose its texture.
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