Reprinted with permission from Cindy's Supper Club: Meals from Around the World to Share with Family and Friends by Cindy Pawlcyn, copyright © 2012. Published by Ten Speed Press, an imprint of the Crown Publishing Group.
Makes 1 (8-to 9-inch) torte; serves 6 to 8
- 1 cup all-purpose flour
1/2 cup whole wheat flour
1/4 teaspoon sea salt
1 1/2 tablespoons natural unsweetened Dutch-process cocoa powder
1/2 teaspoon ground ginger, or 2 teaspoons peeled and grated fresh ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 cup almonds or hazelnuts, flaked, finely shredded, or pulsed in a food processor
- 1 cup granulated sugar
- 1 cup unsalted butter
- 3 egg yolks
- Grated zest of 1 lemon
To make the crust, in a medium bowl, stir together the all-purpose flour, whole wheat flour, salt, cocoa powder, ginger, cinnamon, cloves, and almonds until well mixed. In a large bowl combine the granulated sugar and butter and beat with a handheld mixer on medium-high speed or with a wooden spoon until light and fluffy. Add the egg yolks and lemon zest and stir until incorporated. Add the flour mixture to the butter mixture and stir until thoroughly combined and a soft dough forms.
Photo by Alex Farnum
Divide the dough into 2 portions, one twice as large as the other. Press out each portion like a thick hamburger patty, wrap separately in plastic wrap, and refrigerate for at least 30 minutes, until chilled, or up to 24 hours.
- 1 pound fresh raspberries and red currants, preferably in equal parts
- 1 1/2 cups granulated sugar
- Grated zest of 1 lemon
- 2 tablespoons freshly squeezed lemon juice
- 1 egg white whisked with 1 teaspoon water, for egg wash
- Chopped hazelnuts or sliced almonds, for garnish
- Confectioners' sugar, for dusting
To make the jam, remove any stems from the currants. In a nonreactive pot, combine the currants and raspberries, granulated sugar, and lemon zest and juice and bring to a boil over high heat. Decrease the heat to a simmer and cook, stirring often, for 15 to 20 minutes, until thick and jammy and a candy thermometer registers 228°F. Be sure to cook the jam long enough (being careful not to scorch) for it to thicken. Remove from the heat and let cool. You should have 1 to 1 1/2 cups.
To bake the torte, preheat the oven to 375°F. Remove only the larger dough portion from the refrigerator and press it onto the bottom and sides of an 8- or 9-inch round tart pan with a removable bottom. Pour in the cooled jam and then refrigerate while you make the lattice for the top.
On a lightly floured work surface, roll out the second dough portion to match the diameter of your pan. With a table knife or a pastry or pizza cutter, cut the dough into 1/2- to 3/4-inch-wide strips. For the fanciest lattice top, lay half of the strips parallel to one another across the tart, spacing them about 1/2 inch apart. Lay the remaining strips perpendicular to the first strips, spacing them about 1/2 inch apart and gently weaving them over and under the first strips. If a strip breaks, just press the broken edges back together. Alternatively, for a simple lattice, place half of the strips parallel to one another across the tart, spacing them about 1/2 inch apart. Then lay the remaining strips on top of and perpendicular to the first strips, spacing them about 1/2 inch apart. Press the ends of each strip onto the edge of the bottom crust.
Brush the lattice strips with the egg wash, then sprinkle the hazelnuts evenly around the outside edge. Bake for 40 to 50 minutes, until the crust is golden brown. (Start checking after 30 minutes and decrease the heat to 350°F if the crust seems to be browning too fast.) Let cool completely on a wire rack, then remove the pan sides. Using a wide metal spatula, carefully slide the torte onto a serving plate. Liberally dust the top of the torte with confectioners' sugar and cut into wedges to serve.