Belgian Torte RecipeOrigin: Belgium Period: Traditional |
Ingredients:
240g butter 
Belgian Torte Preparation:Method:Beat the butter in a bowl until creamy then add the sugar and beat again until smooth. Add the oil and a few drops of vanilla extract and beat to combine, before adding the egg. Beat thoroughly to incorporate then sift the flour, the baking powder and the salt over the top then gradually work into the butter mixture. Using your fingertips work the mixture into a dough. Divide the resultant dough into two pieces then knead lightly until smooth and elastic. Grease a 24cm diameter round cake tin and coarsely grate half the dough into this, forming an even layer. Warm the jam in a saucepan and use this to cover the dough almost to the edge. Coarsely grate the remainder of the dough over the top. Transfer the cake into an oven pre-heated to 150°C and bake for 90 minutes, or until the cake is done through and the top is lightly browned. Remove from the oven, dredge the surface heavily with icing sugar then set aside to cool in the tin until completely cold. Only when the cake reaches room temperature should you carefully unmould (this ensures the jam is set). |
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