Rhubarb and apple Easter torta
This easy gluten-free rhubarb and apple torta is the perfect pudding for an Easter celebration.
For this recipe you will need a 25cm/10in wide and 8cm/4in high baking dish.
Ingredients
For the mascarpone cream
- 250g/9oz mascarpone cheese
- 4 tbsp runny honey
For the torta
- 700g/1lb 9oz rhubarb, cut into 3cm/1¼in cubes
- 700g/1lb 9oz Cox's apples, peeled, cored and sliced
- 100g/3½oz soft brown sugar
- 3 free-range eggs
- 200g/7oz caster sugar
- 200g/7oz unsalted butter, softened
- 200g/7oz ground almonds
- 50g/1¾oz flaked almonds, to decorate
Method
For the mascarpone cream, mix the mascarpone and honey together and place in the fridge until ready to use.
For the torta, preheat the oven to 180C/160C Fan/Gas 4.
Put the rhubarb and apples in a large saucepan along with the brown sugar. Cook over a low heat until soft.
Put the eggs and caster sugar in a bowl and beat until fluffy. Beat in the butter and ground almonds to form a smooth paste.
Put the rhubarb and apples in a baking dish approximately 25cm/10in wide and 8cm/4in high and spread the almond mixture on top.
Decorate the top with the flaked almonds and bake for about 40 minutes until golden brown.
Serve hot with a dollop of the mascarpone cream.
Recipe Tips
You could try swapping the fruit in the dessert, for example the pears would make an excellent replacement for the apples.
