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Sicilian Torte

I call this an Anarchy Torte – as it can be made with so many different fruits and nuts. In the summer think peaches, blackberries, apricots, plums, cherries – choose two or three – slice stone fruits. Pit cherries. In the winter think apples, pears, dried fruits, nuts, bittersweet chocolate, etc. Be creative and choose a variety of fruits and nuts.

  • 2 cups assorted fresh fruits, in thin slices (see note above)
  • ¾ cup cake flour
  • ¾ tsp baking powder
  • Pinch of salt
  • 1 egg
  • ½ cup superfine sugar, plus 2 tbs
  • ¼ tsp finely grated lemon zest
  • ¼ cup EVOO
  • ¼ cup milk
  • ½ tsp balsamic vinegar

To serve: sweetened crème fraiche or vanilla ice cream

Preheat oven to 350. Line the bottom of a 10” springform pan with parchment paper, brush with oil and lightly flour.

Gently toss prepared fruit with 1 tbs sugar and set aside.
Combine flour, baking powder and salt in a bowl. Set aside.

Using an electric mixer, beat the egg with the ½ cup of superfine sugar and until light, fluffy and pale in color. (This could take as long as five minutes.)

Add EVOO, milk, vinegar. Beat until fully combined. Using a rubber spatula, fold in flour mixture.

Pour batter into springform pan. Drop the fruits over batter. Sprinkle with remaining sugar. Bake 45-50 mins until knife blade in center comes out clean.

Eat warm with a dollop of sweetened crème fraiche or a scoop of vanilla ice cream.