{"id":5616,"date":"2019-03-03T23:48:24","date_gmt":"2019-03-03T22:48:24","guid":{"rendered":"http:\/\/wenvoe.org.uk\/?p=5616"},"modified":"2019-03-03T23:48:24","modified_gmt":"2019-03-03T22:48:24","slug":"apple-and-marzipan-torte","status":"publish","type":"post","link":"http:\/\/wenvoe.org.uk\/?p=5616","title":{"rendered":"Apple and Marzipan Torte"},"content":{"rendered":"

Apple and Marzipan Torte <\/strong><\/p>\n

butter for greasing<\/p>\n

2 large eggs<\/p>\n

125g caster sugar<\/p>\n

4 Cox apples [roughly 400g] Peeled, cored and cut into small pieces<\/p>\n

100g marzipan, cut into small pieces<\/p>\n

200g plain flour<\/p>\n

1tsp. baking powder<\/p>\n

To serve, extra thick double cream and a soft berry fruit.<\/p>\n

Preheat the oven to 170C. Grease and line the base of a 20cm spring form tin. Beat the eggs and sugar with an electric whisk\/ mixer on high, until light and fluffy, about 5 minutes. Stir in most of the apple chunks and the marzipan, then sift the flour and baking powder over it. Gently fold into the mixture, then pour into the tin. Scatter the remaining apple chunks on the top. Bake in the oven for about 50 – 55 minutes until golden and a skewer comes out clean. Leave to cool, carefully remove from the tin and remove paper.<\/p>\n

Serve with the cream and a soft fruit of your choice.<\/p>\n

 <\/p>\n

\n
\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Apple and Marzipan Torte butter for greasing 2 large eggs 125g caster sugar 4 Cox apples [roughly 400g] Peeled, cored and cut into small pieces 100g marzipan, cut into small pieces 200g plain flour 1tsp. baking powder To serve, extra thick double cream and a soft berry fruit. Preheat the oven to 170C. Grease and line the base of a […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_newsletter_tier_id":0,"footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[129],"tags":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p6cWjO-1sA","jetpack-related-posts":[{"id":9763,"url":"http:\/\/wenvoe.org.uk\/?p=9763","url_meta":{"origin":5616,"position":0},"title":"Dark & Squidgy Chocolate Torte","author":"Alan Williams","date":"1st June 2021","format":false,"excerpt":"Dark & Squidgy Chocolate Torte 200g unsalted butter 200g bar dark chocolate, 70% cocoa, chopped 4 large eggs 200g golden caster sugar 50g plain flour 50g ground almonds cocoa powder, for dusting Heat oven to 180C fan. 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