Fruit Torte

Mister Sive has been making this all Summer long, with whatever fruit is most in season at the moment. I am crazy for this cake. The fruit really becomes that star + the cake/torte is crazy tasty and the edges get a bit crispy, which is a personal favorite. Posted the photo and received lots of requests for the recipe. He wrote it up for you all last night.

I’m a major fan of recipes that can be easily adjusted to meet different seasons, ingredients, tastes, and more. Over the past few months, I’ve been playing with the classic and very popular Marian Burros Plum (that should read Many Fruits!) Torte recipe first published in the New York Times in 1983. The dough is light—a lower flour to egg ratio than many cakes—and this allows the dough to rise and kind wrap around the fruit on top. This recipe could hardly be easier, and it’s a marvelous way to highlight the fruits of the season.  

Butter the bottom and side of a 9” springform pan.

Prepare your fruit. Some recent versions: 3 pears, skin on, cut lengthwise in half and cored, and then in 3 thick slices per half. 3 peaches treated the same way. 12 apricots, skin on, pitted and cut in half. 12 plums treated the same way. And, as in the version pictured, 12 figs sliced in half, with a few for garnish after baking. Or, a mixture of fruits—our most recent version was peaches and figs!

Whip (I use the paddle attachment in the KitchenAid) 1 cup of sugar with 1 stick of butter until creamy and light.

Mix with a fork 1 teaspoon of baking powder into 1 cup of flour and add to the bowl, followed by 2 eggs, and beat well. A pinch of salt with the flour is optional. 

Spread the batter into a 9- or 10-inch springform pan. Place the fruit skin side up on top, to a design of your liking and push it just a titch into the dough.

Last, for the topping. Again, some recent versions! ½ of a Meyer lemon lightly drizzled over the fruit, with cinnamon sugar over that. ½ cup of sliced almonds, lemon, and cinnamon. Chopped pecans, orange, and cinnamon sugar. The variations are endless and only limited by imagination or your larder. Very lightly ensure the topping is well-set on the fruit.

Bake in a pre-heated oven at 350 degrees 50-60 minutes. Test with a toothpick, or use the lightly press your finger in the middle and it should spring back method. This is a moist batter, so I’ve found there’s more risk of under- than over-cooking. Baking in a springform, with the thin metal, encourages a yummy crust and caramelization on the bottom and sides.

With all those flavors and the fruit, this serves classically by itself. But, of course, whipped cream or ice cream never hurts. A lovely treat after a summer barbeque. Enjoy!