Ingredients

• 250g/9oz mascarpone cheese
• 4 tbsp runny honey
• 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

Directions

• 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.