Tuesday, July 28, 2009

Fruit torte

“Plum” torte


¾ cup sugar

1 cup flour (sift before adding)

1 tsp baking power

1 tsp cinnamon

½ cup oil

2 eggs

pinch of salt

plums  (apples, peaches, pears, apricots, blueberries – whatever you have is really fine)


Heat oven to 350°F.


With a mixer, cream the sugar and oil, beat in eggs.  Add the flour, baking powder, ciand salt.  You can mix the fruit in the batter or if you like you can place in a 9- or 10-inch springform pan OR in a pie pan.  Arrange the slices of fruit, skin side down.  Cram in as much fruit as you like – the cake will rise and cover what you’ve placed in there.  Sprinkle top with sugar and cinnamon.


Bake 40-50 minutes, until center tests done with a tooth pick.


Note:  This torte may be refrigerated for several days before use.


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