What do you do with the fruit on your counter that is one or two steps away from the compost bin?
Why, make a torte, of course! I make this with just about everything you can imagine: berries, peaches, bananas, walnuts, pears (with ginger), apples. You name it and it has probably found its way into one of my tortes.
I think that I make this recipe in one form or another at least once a week. Sometimes I make the torte for a family dessert or friendly gathering. Frequently I make this recipe into muffins for my family, even putting that yummy streusel topping to really take the muffin over the edge.
This can be served for a brunch, or even a light dessert. At a small dinner party I served a slice with a dollop of fresh whipped cream and the compliments from my very spoiled guests flew.
This recipe is so flexible. I have also made this with 1 cup whole wheat flour and 1 cup all-purpose and added 1/4 cup of flax meal. I doubt that your family will notice the difference.
Beyond-Easy Fruit Torte
1 cup unsalted butter (2 sticks)2 cups sugar
4 eggs
2 cups all-purpose flour
2 teaspoons baking powder
1 tablespoon vanilla
Fresh fruit, to cover
Pinch of cardamom (optional)
Heat oven to 350 degrees. Prepare baking dish (with non-stick spray or grease and flour it).
In the bowl of your electric mixer, or large bowl if using hand mixer, cream the butter and sugar until light and fluffy.
Add the eggs one at a time, making sure to incorporate each egg into the batter prior to adding the next egg. Add the flour, baking powder, vanilla and any other flavoring you choose (citrus zest, cardamom, cinnamon, etc.).
Pour half of the batter into prepared pan. Distribute fruit all over. Be liberal!
Spread the remaining batter over the fruit. Sprinkle with sugar, if you like.
Bake for about 1 hour. The torte will become this beautiful golden color, but PLEASE test your torte BEFORE you decide if it is done. I say 1 hour, because that is how long mine usually takes, but our ovens are different, our pans are different, so PLEASE check for doneness. The cake is completely done when a cake tester (I use bamboo skewers), comes out clean, or a little crumbly.
Happy baking everyone!
Felix Charroin is among his mother’s greatest fans.
Andrea Charroin was a trained baker and pastry chef in San Francisco before she, her husband Westley, and their two sons moved to Redding nine years ago. After falling in love with Redding’s downtown, Andrea and Westley opened a little pastry shop, Rene-Joule Patisserie, across from the Cascade Theatre. For the three years Rene-Joule was in business, it was renowned for making everything from scratch, using the best ingredients and keeping with a seasonal menu. To this day, Andrea is still asked about her Marathon Bars, Orange Twists and sourdough bread.
Copyright 2008 Andrea R. Charroin
