My recipe this month is a real favourite of mine and is very versatile. I have made it with blueberries and indeed it could be made with gooseberries, although I would recommend cooking those first in a pan with 2 tablespoons of honey and a splash of water until they start to burst, and making sure they are very well drained. You could also use strawberries and cut them up in to reasonable sized pieces first.

It is entirely up to you what you serve this with, cream, ice cream or yogurt depending how virtuous you are feeling. It could be served on its own, of course, for afternoon tea.

Make and enjoy!

Serves 6

150g. / 5ozs. caster sugar
150g. / 5 ozs. soft butter or margarine
150g. / 5ozs. ground almonds
150g. / 5ozs. self-raising flour
5mls. / 1 tsp. gd. Cinnamon
1 egg
225g. / 8ozs. raspberries

Raspberry Sauce:

225g. / 8ozs. raspberries
15mls. / 1 tbsp. icing sugar
5mls. / 1 tsp. lemon juice

To serve:

Icing sugar and gd. Cinnamon for dusting
Whipped cream and greek yogurt

Place the margarine, caster sugar, ground almonds, flour, cinnamon and egg in a bowl. Beat thoroughly to mix. Spread half of the mixture in a greased and base-lined 22cm. / 8 ½ inch spring-release cake tin and flatten slightly, using a fork. Sprinkle the raspberries over the mixture and dot the remaining torte mixture on top so that it almost covers the fruit.
Stand the tin on a baking sheet and bake in a preheated oven at 180C / 350F / Gas Mark 4 for about 45 minutes, covering lightly with foil if the top is becoming too brown. When cooked, the torte will feel just firm and slightly springy. Leave in the tin to cool for about 1 hour.
Meanwhile prepare the raspberry sauce. Puree the raspberries in a food processor or blender with the icing sugar and lemon juice, then sieve to remove the pips.
Turn out the cooled torte and dust with icing sugar sifted with cinnamon. Serve warm, accompanied by the raspberry sauce and cream mixed with yogurt.