MacroTreat Friday: Macrobiotic Raspberry Almond Torte

Hey Guys,

This week I didn't manage to fit any baking in, so instead I finally got around to posting a recipe & photo from a few summers ago. It was amazingly delicious, and T just saw the photo and said "oh yeah, that was good, you should make it again" - so maybe I'll just have to, now that I have the recipe easily accessible.

MacroTreat Friday: Raspberry Almond Torte

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This cake is a macrobiotic-ified, vegan, & gluten free (optional) version of a classic recipe in my house. I have always loved the combination of raspberries & almonds, and this cake was the one I requested for my birthday most often. This version is much lighter on the sweetness, using the raspberry jam for most of the sweet taste. The crust is a bit less thick than the original  version, but it is still super tasty. I made this with an oat flour/brown rice flour crust, and also with a spelt flour crust - both versions are delicious. This is wonderful as a treat, or as a treat breakfast :)


  • 4 Tbsp maple syrup or brown rice syrup should work too
  • 150 g oil ( like most of my crust recipes, I did a mixture or olive oil and grapeseed oil. Sunflower oil would work well here too - feel free to sub in 50 - 100 g applesauce for some of the oil)
  • zest of 1 whole lemon
  • optional: tiny squeeze of lemon juice
  • pinch of salt
  • knife tip of ground cloves - I'd guess around 1/4 tsp
  • optional 1 tsp baking powder (I used it once with, once without, and both worked just fine).
  • 230 g flour (I'd recommend spelt flour here, or for a gluten free version use a mix of oat flour & brown rice flour - the crust will still work, it'll just be a bit more crumbly. I'd bet you could do it with only oat flour as well)
  • 200 g grated or ground almonds (not super fine almond flour, keep a bit of a texture - you can try doing this in a blender, but I have a hand nut grinder I use for this).
  • 250 g fruit only raspberry jam
  • small bit of soymilk or oil for brushing on top


  1. Set oven to 350F
  2. Mix maple syrup & oil together, and then add all the remaining ingredients (except for jam) together to form a ball (knead with your hands). If dough is too dry, add a tiny bit of water, and if it's too wet, add a bit more flour.
  3. Chill dough in freezer for about a 1/2 hour.
  4. Remove dough from freezer, and set aside 1/3 of it for the lattice topping.
  5. Lightly oil the bottom of a tart pan (mine was a tart pan with a removable bottom, but my family usually uses a spring form pan). You can place a piece of parchment paper cut out into a circular shape on top of the oiled bottom if you wish, as well.
  6. Press remaining 2/3 of the dough into the bottom of the tart pan. (alternatively you could also roll out the dough between parchment and drape into the bottom of the pan)
  7. Spread raspberry jam on top of the dough in the pan.
  8. Roll out the rest of the dough to 2 mm thickness. Cut into strips, and lay them, crisscrossing your way across the top of your torte.
  9. Lightly brush the lattice with a bit of soymilk or oil (or both mixed together).
  10. Bake at 350F for 30-35 mins. Watch to make sure top doesn't burn. You can always lower the heat in that case, or cover in foil if necessary.
  11. Let cool & serve.

Enjoy, my sweet friends. <3 <3 <3