I usually make the classic, old-fashioned Italian-prune-plum torte during Rosh Hashanah.
But the holiday is so early this year that we’re still in the peak of peach season. So I adapted my recipe in order to use the most perfect end-of-August peaches.
Maybe I’ll make plum torte for break-the-fast.
Peach Torte
1/2 cup unsalted butter
2/3 cup plus one teaspoon sugar
1-1/2 cups all-purpose flour
1 teaspoon grated lemon peel
1/2 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 large egg
1/2 cup buttermilk or unflavored yogurt
3 peaches or nectarines
lemon juice (about one tablespoon)
Preheat the oven to 350 degrees. Lightly grease a 9-inch springform pan. In the bowl of an electric mixer, beat the butter and 2/3 cup sugar on medium speed for 3-4 minutes or until creamy and well blended. Mix the flour, lemon peel, salt, baking powder and baking soda together. Add the flour mixture to the butter mixture and beat for a minute or two at medium speed until well blended. Add the egg and buttermilk and beat at medium speed for 2-3 minutes or until smooth and creamy. Spoon the batter into the prepared springform pan. Slice the fruit and arrange the slices on top of the cake, pressing them slightly into the batter. Sprinkle the lemon juice over the top of the cake. Sprinkle with the remaining teaspoon of sugar. Bake for 50-55 minutes or until browned, set and crispy. Let cool.
Makes 8 servings