All Time Best Summer Fruit Torte Recipe 415
ALL-TIME-BEST SUMMER FRUIT TORTE RECIPE - (4.1/5)
Provided by Talk2usoon
Number Of Ingredients 11
Steps:
- 1) Preheat oven to 350 . Butter an 8 or 9 inch round cake pan 2) With an electric mixer at medium speed beat butter until light. Beat in the sugar and vanilla until fluffy; beat in the eggs, one at a time. 3) In a small bowl, stir together the flour, baking powder and salt. Add to the butter mixture and stir until combined, no longer. 4) Scrape the batter into the pan; smooth the top. Scatter the fruit over the batter. Sprinkle with sugar and cinnamon. 5) Bake until the cake is a golden brown and baked through, about 45 minutes. 6) Cool in the pan on a wire rack. Serve at room temperature, cut into wedges. Variations: Marian Burros' original recipe calls for 12 purple plums, halved, pitted and arranged skin side up. Raspberries also work well. In Fall or winter, substitute sliced apples and fresh cranberries.
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RUSTIC STONE FRUIT TORTE – FLOATING KITCHEN
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Servings 8Total Time 1 hr 10 minsCategory Desserts
- Pre-heat your oven to 350 degrees. Lightly coat the bottom and sides of a 9-inch springform pan with non-stick cooking spray. Set aside.
- In the bowl of your stand mixer with the paddle attachment, beat together 1 cup of the sugar with the butter until light and fluffy, about 2-3 minutes. Add in the eggs one at a time, beating after each addition and scraping down the sides of the bowl as necessary. Add the flour, baking powder and salt and beat until the ingredients are just combined and no more dry spots remains.
- Spoon the batter into your prepared springform pan, smoothing it to create an even surface. Arrange the plums, peaches and cherries over top of the batter so the surface is almost completely covered. The plums and peaches should be placed skin side up. Sprinkle the lemon juice over top.
- In a small bowl, stir together the remaining 2 tablespoons of sugar with the cinnamon and cardamom. Sprinkle this mixture over top.
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