PEACH TORTE

With peaches everywhere I look, this torte is a great way to use them! The recipe is adapted from the Plum Torte by Marian Burros, whose recipe was originally posted in NYT Cooking. It has become a staple around here and depending on the time of the year and what fruit looks good and ripe at the market, I change it accordingly.

HERE IS WHAT YOU NEED:

1 cup all-purpose flour

1 teaspoon baking powder

pinch of salt

1 cup sugar

1 stick unsalted butter, softened

2 eggs

zest from 1 lemon

5 - 6 small peaches, (peeled) and halved

pine nuts (optional)

powdered sugar for garnish

Preheat oven to 350F.

Sift flour, baking powder and salt together in a medium bowl.

In a separate bowl (mixer) cream together butter and sugar until light and fluffy.

Mix dry ingredients into butter, add eggs and lemon zest and mix until combined. Scrape down sides of the bowl to make sure it is all combined.

Spoon batter into a lightly greased 9 or 10 inch springform pan (baking times will vary depending on the size of pan). Smooth the top of the batter and place peaches, cut side down, over the top of the batter (place them fairly closely, they will sink into the batter as they bake). Sprinkle with pine nuts if desired.

Bake on middle rack for 40 to 50 minutes, or until toothpick inserted in the centre comes out clean.

Cool on rack for 10 minutes, then remove the sides of the pan and finish cooling.

Serve dusted with powdered sugar, freshly whipped cream or ice cream (or all of the above).

This torte is delicious warm or at room temperature on the same day, but it’s also great the second day (if there are any leftovers!).

NOTE: The original recipe is made with plums (Italian purple plum kind), recipe stays the same except after placing plums on top of the batter, sprinkle some cinnamon and sugar over the top before baking. *There is a photo of Plum Torte on my Instagram