Peach, Raspberry and Almond Torte
This is a great dessert I adapted from a similar item served at the Greenbrier Resort in West Virginia. (They host a food writer’s conference every year, which is why I was there.) All of the fruits needed are in season right now, but other fruits can be substituted in their seasons. It’s It’s terrific as is, with a zabaglione or custard sauce, or with ice cream.
- 1 cup self-rising flour
- 1/2 tsp. salt
- 1 tsp. cinnamon
- 1/8 tsp. nutmeg
- 1 1/2 sticks butter, softened
- 3/4 cup sugar
- 1 egg
- 1 1/4 cups finely ground blanched, skinned almonds
- 2 fresh, ripe peaches, sliced
- 1 cup fresh raspberries, blackberries, blueberries, or sliced strawberries
Preheat oven to 350º
1. Butter a 9-inch springform pan. Fit the bottom with a parchment paper circle. Butter and flour the sides.
2. Mix flour, salt, cinnamon and nutmeg in a small bowl.
3. In a metal bowl, beat the butter with an electric mixer until pale in color and fluffy. Add sugar to butter, and cream for three more minutes. Scrape down the sides of the bowl. Add egg and beat in completely.
4. Stir the almonds and then the flour mixture into the butter-and-egg mixture with a wooden spoon. The batter should be very stiff.
5. Spread half of the batter onto the bottom of the springform pan. Arrange peach slices on top, and cover with raspberries. (Use your creativity for other fruits.) Then plop the remaining dough atop the fruit. (There’s really no way to spread this; just put it down in spoonfuls.)
6. Bake 45 to 55 minutes until golden brown, and the sides of the torte are pulling away from the pan. Cool ten minutes. Remove the sides of the pan and allow to cool completely.