Saturday, June 14, 2014

Stonefruit Torte with hazelnuts
3/4C sugar (1/4C, 1/2C)
1/2C toasted whole almonds
3/4C flour
½ tsp. baking powder
½ tsp. salt
6 Tbsp. unsalted butter, cut in pieces
2 eggs
1 tsp. vanilla
zest of one orange
1 lb. ripe. slightly firm peaches, plums or apricots, cut into slices

1/2C orange marmalade or apricot jam
1/4C brandy
2 Tbsp. light brown sugar
juice of one orange

powdered sugar
1/3C sliced almonds, toasted (garnish)
caramel ice cream

Preheat oven to 350F.  Butter a 9-inch spring-form pan, line with parchment and butter again.  Process ¼ cup sugar and almonds in a food processor until finely ground.  Add flour, baking powder and salt and pulse to combine.  Turn out into a bowl.   Cream butter and remaining sugar in the food processor, add the eggs, vanilla and zest and process until smooth.  Pulse in the flour/almond mixture until just combined.  Transfer batter to the prepared pan; spread evenly and smooth the surface.  Arrange fruit, skin side up over the surface of batter.  Bake torte until golden brown – 40 – 45 minutes.  Let cool in the pan on a rack for 10 minutes.  Run a knife around the edges and remove the outside ring.

For the sauce:  Cook marmalade, brandy, brown sugar and orange juice in a small pan over medium high heat until thick and syrupy – about 10 minutes.

Dust torte with sifted powdered sugar, slice and serve with a scoop of ice cream, drizzled with sauce and sprinkled with almonds.

MAKES:  8 servings

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