I discovered this torte on a recent trip to Seattle. My daughter, Emily Szczech, made it with modifications that we all adored! This torte was originally a plum dessert but can be made with any variety of fruit. In addition, spices can be modified to taste. We love cardamon so she used it instead of cinnamon. Try it with your favorite fruits and spices!
INGREDIENTS:
- ¾ to 1 cup sugar
- ½ cup unsalted butter, softened
- 1 cup unbleached flour, sifted
- 1 teaspoon baking powder
- Pinch of salt (optional)
- 2 eggs
- ½ teaspoon cardamon
- 2 cups mixed berries
- Sugar and lemon juice, for topping
PREPARATION:
- Heat oven to 350 degrees.
- Cream the sugar and butter in a bowl. Add the flour, baking powder, salt, cardamon, and eggs and beat well.
- Spoon the batter into a springform pan measuring 8, 9 or 10 inches in diameter. A wider tin will yield a thinner crust. Place the berries on top of the batter. Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit.
- Bake 1 hour, approximately. Remove and cool
- Serve plain or with whipped cream.