Raspberry and Almond Torte

New Year's Eve 2011 with Granny

the Better Homes and Gardens, March 2009, p 106, recipe of

Blackberry and Almond Burnt Butter Torte

my Thermomix variation - Raspberry

melted butter, for greasing

180g cold butter

1 1/2 vanilla beans, cut into splinters (1/2 tsp vanilla)

5 egg whites

pinch salt

340 g icing sugar

110g plain flour

100 g almond meal

1/2 tesp almond essence

300 g fresh blackberries (raspberries)

1 Tbsp flaked almonds

extra icing sugar, for dusting

1. Preheat over to 160C.  

Grease a 5 x 24 cm loose bottomed, fluted tin.

Cook butter and vanilla in a small saucepan over medium heat until golden - about 5 min.  Tip into a bowl and cool to room temp.  Reserve some vanilla splinters. ( I used vanilla essence.  I put the bowl into the freezer and proceeded.)

Mill 100 g almonds in TM.  Set aside.  

Mill raw sugar to icing sugar and set aside.

2. Whisk eggwhites, salt and half the icing sugar using butterfly of TM until mixture is thick and glossy.  Pour into large bowl and fold in flour, almond meal and remaining sugar until almost combined.  Add essence and butter mixture until just combined.

3. Pour 1/2 of mixture into prepared tin.  Top with half the berries (reserve remainder for garnish), and spread remaining mixture on top, sprinkle almonds and reserved vanilla splinters on top.

4. Bake 40-50 minutes until puffed and lightly golden.  Cool to room temperature. Remove from pan.  Top with reserved berries and dust with extra icing sugar.  Serve with double cream.

THE MUMFORD Chocolate Cake

Karen Jones’ Iowa Chocolate Cake

Also known as “THE Mumford Chocolate Cake”

Original recipe:

¾ c shortening 2 c sugar 1 ½ c boiling water	Mix together.
2 c flour 2 t soda ½ c cocoa ½ t salt	Sift.  Then add to the shortening mixture.
2 eggs 1 t vanilla	Slightly beat.  Then add to the mixture and blend.
Grease, flour and paper 2-9” layer pans or 1 9x13” oblong pan.	Pour batter into pan(s). Bake at 350˚ F for 30-35 minutes.

Tiny Kennedy and Kathy Mumford variations for different sized pans.

2 – 9” square pans or full 9x13” pan

1 ¼ c shortening/butter/margarine or oil 3 c sugar 2 ¼ c boiling water	Mix together.
3 c plain flour (all purpose, unbleached) 3 t soda ¾ c cocoa ¾ t salt	Sift.  Then add to the shortening mixture.
3 eggs 2 t real/pure vanilla	Slightly beat.  Then add to the mixture and blend.
Grease, flour and paper 2-9” deep layer pans, 2-9” square pans or 1 9x13” oblong pan.	Pour batter into pan(s). Bake at 350˚ F for 35-40 minutes.

Karen Jones’ Iowa Chocolate Cake

Also known as “THE Mumford Chocolate Cake”

2 – 9x13” pans

1 ½ c shortening/butter/margarine or oil 4 c sugar 3 c boiling water	Mix together.
4 c plain flour 4 t soda 1 c cocoa 1 t salt	Sift.  Then add to the shortening mixture.
4 eggs 2 t vanilla	Slightly beat.  Then add to the mixture and blend.
Grease, flour and paper 2 - 9x13” oblong pan.	Pour batter into pan(s). Bake at 350˚ F for 35-40 minutes.

2” deep sheet pan, (4 l or 1 gal) 40 cm circle baklava pan – single layer

2 ¼ c margarine, butter, oil 6 c sugar 4 ½ c boiling water	Mix together.
6 c plain flour 6 t soda 1 ½ c cocoa 1 ½ t salt	Sift.  Then add to the shortening mixture.
6 eggs 3 t vanilla	Slightly beat.  Then add to the mixture and blend.
Grease, flour and paper pan.	Pour batter into pan(s). Bake at 350˚ F for 55-60 minutes.

cutting Granny's 85th birthday cake